Grandma Carolyn's Carrot Cake
By
Amy H.
@Meave
7
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.
Ingredients
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2 cself rising flour
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2 csugar
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1 tspbaking soda
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1 tspsalt
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1 tspcinnamon
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1 tspvanilla extract
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1 cwalnuts
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1 can(s)(20 oz) crushed pineapple, undrained
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1 1/4 cvegetable oil
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4eggs
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3 cshredded carrots
How to Make Grandma Carolyn's Carrot Cake
- mix dry ingredients together thoroughly, in this recipe, count your sugar as a dry ingredient.
- 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.
- Add pineapple and carrots to cake batter.
- Pour batter into a greased 9x13 rectangular pan or tube pan.
- Bake at 350 degrees for 35-40 minutes or when toothpick inserted into center comes out clean.
- Frost with your favorite frosting.
