Grandma Catherine’s Old Fashioned Carrot Cake Recipe

This old fashioned carrot cake recipe with cream cheese frosting is loaded with real carrots and bakes up moist and delicious - never dry.

Grandma Catherine’s carrot cake recipe has been enjoyed by our family for decades. I spent many wonderful hours with grandma while mom was busy on the farm, and will always remember her kind eyes and loving heart. This carrot cake recipe is nice and moist, never dry. The original frosting is on the sweet side for our tastes now, so I’m including a version with less sugar.

Grandma Catherine’s Old Fashioned Carrot Cake Recipe

Ingredients

  • 1 ½ cups butter, melted
  • 2 cup sugar
  • 4 eggs
  • 2 teaspoons baking powder
  • 2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup pecans or walnuts (I use crispy nuts)
  • 3 cups grated carrots

Directions

Preheat oven to 325°F. In a medium mixing bowl, cream together oil and sugar. Add eggs and mix well. Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots.

This old fashioned carrot cake recipe with cream cheese frosting is loaded with real carrots and bakes up moist and delicious - never dry.

Pour carrot cake batter into a greased and floured 9″x13″ cake pan or two nine inch round cake pans. Bake at 325°F until edges are lightly browned and cake tests done with toothpick, about 40 to 45 minutes.

This old fashioned carrot cake recipe with cream cheese frosting is loaded with real carrots and bakes up moist and delicious - never dry.

Leave in pan and set on cooling rack, or invert onto wire rack to cool. Once the cake has cooled completely, ice with cream cheese frosting, if desired.

Grandma Catherine's Carrot Cake with Cream Cheese Frosting 2016-10-20 18:54:43 This old fashioned carrot cake recipe with cream cheese frosting is loaded with real carrots and bakes up moist and delicious – never dry.

Write a review
Save Recipe Print

11295 calories
1096 g
2708 g
749 g
101 g
416 g
3007 g
7056 g
848 g
15 g
273 g

Nutrition Facts

Serving Size
3007g
Amount Per Serving

Calories 11295
Calories from Fat 6559

% Daily Value *

Total Fat 749g
1153%

Saturated Fat 416g
2079%

Trans Fat 15g
Polyunsaturated Fat 52g
Monounsaturated Fat 221g

Cholesterol 2708mg
903%

Sodium 7056mg
294%

Total Carbohydrates 1096g
365%

Dietary Fiber 28g
114%

Sugars 848g
Protein 101g

Vitamin A1579%Vitamin C38%
Calcium161%Iron75%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the cake

  1. 1 ½ cups butter, melted
  2. 2 cup sugar
  3. 4 eggs
  4. 2 teaspoons baking powder
  5. 2 teaspoon baking soda
  6. 2 teaspoons cinnamon
  7. 1 teaspoon salt
  8. 2 cups all-purpose flour
  9. 1 cup pecans or walnuts (I use crispy nuts)
  10. 3 cups grated carrots

For Traditional Cream Cheese Frosting

  1. 1/2 cup of butter (1 stick), room temperature
  2. 8 ounces cream cheese (1 package), room temperature
  3. 2 – 3 cups of powdered sugar
  4. 1 teaspoon of vanilla extract

For Less Sugar Frosting

  1. 1 1/2 cups heavy whipping cream
  2. 8 ounces cream cheese (1 package), room temperature
  3. 1 cup powdered sugar or 1/2 cup honey
  4. 2 teaspoons vanilla extract

For the cake

  1. Preheat oven to 325°F. In a medium mixing bowl, cream together oil and sugar. Add eggs and mix well. Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots.
  2. Pour carrot cake batter into a greased and floured 9″x13″ cake pan or two nine inch round cake pans. Bake at 325°F until edges are lightly browned and cake tests done with toothpick, about 40 to 45 minutes.
  3. Leave in pan and set on cooling rack, or invert onto wire rack to cool. Once the cake has cooled completely, ice with cream cheese frosting, if desired.

For traditional cream cheese frosting

  1. With an electric mixer, mix the butter and cream cheese together for about 3 minutes on medium speed, until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
  2. Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding powdered sugar until you get to desired sweetness and thickness.

For less sugar cream cheese frosting

  1. Whip cream until stiff peaks form. In a separate bowl, blend cream cheese, sugar (or honey) and vanilla until smooth. Fold cream cheese mixture into the whipped cream.

It’s best if you wait to frost the cake until it is completely cooled. To frost a two layer cake with crumb coat

  1. Place first layer on serving plate, and scoop a large dollop of frosting in the center of the layer. Spread the frosting to the edges of the cake. Place second layer of carrot cake on top of the first layer. Scoop an ample dollop of frosting onto the center of the cake. Spread the frosting outward and down sides of cake, coating evenly. Let set for five to ten minutes, until the frosting has a chance to dry slightly. Wipe away any crumbs that have stuck to the edge of the plate. After the crumb coat has set, apply the rest of the frosting.
  2. For the cake shown in the photos, I used the traditional cream cheese frosting and applied it with a 16″ pastry tube and #4B star icing tip.

beta

calories
11295

fat
749g

protein
101g

carbs
1096g

more

Common Sense Homesteading http://commonsensehome.com/

Traditional Cream Cheese Frosting Recipe

Ingredients

  • 1/2 cup of butter (1 stick), room temperature
  • 8 ounces cream cheese (1 package), room temperature
  • 2 – 3 cups of powdered sugar
  • 1 teaspoon of vanilla extract

Directions

With an electric mixer, mix the butter and cream cheese together for about 3 minutes on medium speed, until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.

Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding powdered sugar until you get to desired sweetness and thickness.

Less Sugar Cream Cheese Frosting Recipe

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 8 ounces cream cheese (1 package), room temperature
  • 1 cup powdered sugar or 1/2 cup honey
  • 2 teaspoons vanilla extract

Directions

Whip cream until stiff peaks form. In a separate bowl, blend cream cheese, sugar (or honey) and vanilla until smooth. Fold cream cheese mixture into the whipped cream.

Frosting Your Cake

It’s best if you wait to frost the cake until it is completely cooled. If you choose to leave the cake in the pan, simply spread the frosting on with a knife or spatula. When you frost a cake that’s been removed from the pan, it’s often helpful to apply a crumb coat before coating the entire cake, or to apply the frosting with a pastry tube. A “crumb coat” is a layer of frosting that “catches” the crumbs and keeps them away from the finished outside layer of frosting, making for a neater looking end product.

To frost a two layer cake with crumb coat:

Place first layer on serving plate, and scoop a large dollop of frosting in the center of the layer. Spread the frosting to the edges of the cake. Place second layer of carrot cake on top of the first layer. Scoop an ample dollop of frosting onto the center of the cake. Spread the frosting outward and down sides of cake, coating evenly. Let set for five to ten minutes, until the frosting has a chance to dry slightly. Wipe away any crumbs that have stuck to the edge of the plate. After the crumb coat has set, apply the rest of the frosting.

For the cake shown in the photos, I used the traditional cream cheese frosting and applied it with a 16″ pastry tube and #4B star icing tip.

Are you a carrot cake fan? Do you prefer it with or without nuts? Maybe pineapple? This is our family recipe, but I know there are many, many variations.

If You Enjoy Baking…

Join me in launching my new bread book! I only have until November 8th to fund a print edition of my new book, “Never Buy Bread Again – 20+ Homemade Bread Recipes” on Kickstarter. This is a self-published book, so I have to cover printing costs.

By pre-ordering your copies now, you can help me reach my funding goal and afford a print run in time for the holidays. The book is over 100 pages of full color recipes, troubleshooting tips, freezing and storage tips (before and after baking), recipes to make with leftover bread and much more. I’ve put over a year into creating this book, and I would truly appreciate your help in making it a reality.

Just click here to reserve your copy – no payment is required until the kickstarter wraps ups successfully on November 8th. (No payment at all if I fail, but I hope it won’t come to that.) Share and let your friends who like baking know, too.

Really good bread

You may also enjoy:

This old fashioned carrot cake recipe with cream cheese frosting is loaded with real carrots and bakes up moist and delicious - never dry.

Originally published May 2010, updated 2016.

Get Your Copy of Never Buy Bread Again

Posts may contain affiliate links, which allow me to earn a commission to support the site at no extra cost to you. Thank you!

The post Grandma Catherine’s Old Fashioned Carrot Cake Recipe appeared first on Common Sense Homesteading.

This Article Was Originally Posted at commonsensehome.com Read The Original Article Here

off grid secrets report optin 1

You May Also Like: