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Grandma’s Carrot Cake

Total Time

Prep: 30 min. Bake: 50 min. + cooling

Makes

16 servings

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Grandma's Carrot Cake Recipe photo by Taste of Home

Ingredients

  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups shredded carrots (about 6 medium)
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar

Directions

  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
  4. For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Health Tip Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving.
Greasing Fluted (Bundt) Tube Pans
To remove cakes easily, use solid shortening to grease plain and fluted tube pans. 

Nutrition Facts

1 piece: 593 calories, 35g fat (7g saturated fat), 68mg cholesterol, 292mg sodium, 67g carbohydrate (49g sugars, 2g fiber), 6g protein.

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