Grandma Carolyn's Carrot Cake

Amy Herald


My Grandma Carolyn is almost 90 and she still makes this carrot cake. It is moist and so flavorful! She baked it in a tube pan and frosted it with chocolate frosting as did my mom. I think that's because this is how my dad likes it. I like it with cream cheese frosting myself and usually bake this in a 9x13 pan and frost it with my homemade cream cheese frosting.


★★★★★ 1 vote

10 Min
40 Min


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  • 2 c
    self rising flour
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1 tsp
    vanilla extract
  • 1 c
  • 1 can(s)
    (20 oz) crushed pineapple, undrained
  • 1 1/4 c
    vegetable oil
  • 4
  • 3 c
    shredded carrots

How to Make Grandma Carolyn's Carrot Cake


  1. mix dry ingredients together thoroughly, in this recipe, count your sugar as a dry ingredient.
  2. Add oil, extract to dry ingredients. Mix in eggs, one at a time, mixing well after each submission. Cake batter will be somewhat stiff at this point.
  3. Add pineapple and carrots to cake batter.
  4. Pour batter into a greased 9x13 rectangular pan or tube pan.
  5. Bake at 350 degrees for 35-40 minutes or when toothpick inserted into center comes out clean.
  6. Frost with your favorite frosting.

Printable Recipe Card

About Grandma Carolyn's Carrot Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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