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.




Ingredients:


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!

 





4 comments:

  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

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

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  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...

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  3. With regards to extraordinary events, few can oppose the great old carrot cakes. Carrot cakes have remained top choices for at some point now. Carrot cakes have broken the basic misinterpretation that solid nourishments don't taste great; truth be told, they are delicious to the point that they can beat many different things reasonable and square with regards to taste.
    How to make carrot cake....

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