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Grandma’s Old Fashioned Carrot Cake is a deliciously classic recipe complete of carrots, cinnamon, pecans, and raisins. It is sweetened with a touch crushed pineapple, which also maintains the cake wet and soft.
Ingredients
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
⅛ teaspoon allspice
2 cups of sugar
1½ cups of vegetable oil
4 eggs
2 cups finely grated carrots about 5-6 carrots
8 ounce can crushed pineapple drained
½ cup nuts chopped (I use pecans)
½ cup raisins
***Optional: 1 cup coconut
Cream Cheese Buttercream
½ cup butter at room temperature
8-ounce cream cheese at room temperature
3½ cups powdered sugar
1 teaspoon vanilla
Instructions
Carrot Cake
Preheat the oven to 350 and prepare your pans with baking spray. You can make this in a 9x13 pan or (3) 8 inch round pans.
In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs.
Add the flour mixture into the egg mixture, a little at a time, until it is well combined.
By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.
Pour the batter into your prepared baking pan(s), and bake for 30-35 minutes, until the cake is cooked thru.
If you use 8 inch round pans, once they come out of the oven wait 5-10 minutes before trying to remove the cake from the pan.
The cakes should be completely cool to the touch before frosting.
Cream Cheese Buttercream
Using a stand mixer with a paddle attachment or a hand mixer, blend together the butter, cream cheese, powdered sugar, and vanilla until it is completely blended and smooth.
Ingredients
Cake
2 cups all-purpose flour
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
⅛ teaspoon allspice
2 cups of sugar
1½ cups of vegetable oil
4 eggs
2 cups finely grated carrots about 5-6 carrots
8 ounce can crushed pineapple drained
½ cup nuts chopped (I use pecans)
½ cup raisins
***Optional: 1 cup coconut
Cream Cheese Buttercream
½ cup butter at room temperature
8-ounce cream cheese at room temperature
3½ cups powdered sugar
1 teaspoon vanilla
Instructions
Carrot Cake
Preheat the oven to 350 and prepare your pans with baking spray. You can make this in a 9x13 pan or (3) 8 inch round pans.
In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
Using a hand mixer or a stand mixer with the paddle attachment, cream together the sugar, oil, and eggs.
Add the flour mixture into the egg mixture, a little at a time, until it is well combined.
By hand, stir in the carrots, drained pineapple, raisins, nuts, and coconut (if using) until it is evenly distributed.
Pour the batter into your prepared baking pan(s), and bake for 30-35 minutes, until the cake is cooked thru.
If you use 8 inch round pans, once they come out of the oven wait 5-10 minutes before trying to remove the cake from the pan.
The cakes should be completely cool to the touch before frosting.
Cream Cheese Buttercream
Using a stand mixer with a paddle attachment or a hand mixer, blend together the butter, cream cheese, powdered sugar, and vanilla until it is completely blended and smooth.
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