Grandma’s Carrot Cake
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.
Prep time:
Cook time:
Serving size: 16
Calories per serving: 523
Ingredients:
Cook time:
Serving size: 16
Calories per serving: 523
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:
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
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.
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.
For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Source: tasteofhome.com
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.
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.
For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
