Saturday, November 15, 2014

Grandma's Carrot Cake

So when my job told me they wanted a carrot cake, I knew there was only one choice.  My grandma's been making this cake for longer than I've been around, and it's always moist and carroty and perfect.  Well, I only made some teeeeny tiny adjustments.


1 ¼ cup safflower or vegetable oil
2 cups sugar
2 cups sifted flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
generous 1/4 tsp nutmeg (my addition)
1 tsp salt
4 eggs
3 cups grated carrots
1 cup finely chopped toasted pecans (to toast: set on a baking sheet in preheated oven and toast for 6 minutes.)

Preheat oven to 325 F.  Combine oil and sugar; mix well.  Sift together remaining dry ingredients.  Sift half of dry ingredients into sugar mixture and blend.  

Sift in remaining dry ingredients alternating with eggs one at a time, mixing well after each addition.

Add carrots and mix well.  Then mix in pecans.  

Pour batter into a lightly oiled 10” tube pan - or two 9" round cake pans with greased parchment paper, or like I did, cupcake pans with liners!  Make sure not to go more than 3/4 full, because this batter spreads out rather than forming a domed top, so you'll get a bake-over if there's too much.  Bake at 325 degrees for about 1 hour and 10 minutes (about 18 minutes for cupcakes, I'll guess 30-45 for layer cakes) until a toothpick inserted in the center comes out clean.  Cool in pan upright for 30 minutes.  Remove from pan and frost.

My grandma always uses a powdered sugar based cream cheese frosting, but I used my favorite cream cheese Swiss meringue buttercream from Korena in the Kitchen.  It's perfect for this cake and possibly even more perfect for the best ever pumpkin cake.

Now I know a lot of people consider this blasphemy... but next time I might add a cup of soaked golden raisins.  This is a great super-moist and soft cake that leaves a lot of room to play!



  1. Oh my gosh! Those carrot cakes look absolutely divine. I have this belief that every dish that have a grandma's label on them are just heaven sent to please palates. Hahaha! Anyway, I'm definitely trying out that scrumptious recipe. Thank you so much for sharing it! Happy baking!

    Jason Underwood @ La Patisserie

    1. Thanks Jason! I hope you love it as much as I do when you try it out!

  2. Ahhhhh your frosting looks so good! I'm totally going to direct people to your post the next time I get asked it that frosting pipes well...