I rarely make Carrot Cake as my kids don’t care for it. However, I decided to make it for our Bereans group at our church. They are the senior citizens who come out for a Bible study and meal once a week. They love carrot cake. Can you believe that I took pictures of everything but the finished product? So I will include pictures of how the 9 x 13 version of this cake looks before frosting it. Below are also pictures of when I took it and put the cake mix in a Bundt pan a couple of years ago.
This recipe is a from-scratch recipe that was a a favorite of my grandma.
My Grandma’s Recipe for Carrot Cake
- 1 1/4 cups canola or corn oil
- 2 cups sugar
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 4 eggs
- 1 teaspoon vanilla
- 3 cups grated carrots
- 1 cup nuts optional--I did not use.
- 1 cup raisins optional
Combine oil with sugar.
Add flour, salt, baking soda, and cinnamon.
Beat in eggs, vanilla, carrots, nuts, and raisins.
Bake at 350° in a 9" x 13" greased cake pan for 45 minutes or until done. (I greased my bundt pan with shortening and then floured it.) For my bundt pan, it took longer as it was thicker. It took about an hour. I timed it for 45 minutes, and then I kept testing it with a toothpick every 5 minutes until it was done.
Then I frosted it with the cream cheese frosting recipe that my family has used for years. I used the rich frosting, as I wanted it to be really yummy, but the not-so-rich frosting is very good as well! Here is the recipe for the frosting:
Recipe for Cream Cheese Frosting
- 8 ounces cream cheese (softened)
- 2-3 Tablespoons margarine (softened)–I used butter.
- 2 teaspoons vanilla
- 2-3 cups powdered sugar
I beat the cream cheese together with the vanilla, added the powdered sugar, and then added 2 tablespoons butter and continued to add more butter until I got to the consistency desired. I used my hand mixer.
Frosting (not as rich):
- 3 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 1 teaspoon vanilla
- 2 cups powdered sugar
Again, I would start with only 2 tablespoons butter and continue to add more butter until you get to the desired consistency.
Spread the frosting over the cooled cake.
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