Prepare to be transported back to grandma's kitchen with this legendary Carrot Cake recipe that has been tantalizing taste buds for generations! This isn't just another dessert – it's a slice of pure nostalgia, packed with moist, spiced layers that will make your family beg for seconds. Whether you're a baking novice or a seasoned pro, Grandma Helen's recipe is about to become your new go-to dessert that promises to steal the show at every gathering.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- In a large mixing bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt. Mix well to ensure all dry ingredients are evenly distributed.
- In a separate bowl, combine 2 cups of granulated sugar and 1 cup of vegetable oil. Whisk together until the mixture is smooth and well combined.
- Add 4 large eggs to the sugar and oil mixture, one at a time, whisking after each addition until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 3 cups of grated carrots, 1 cup of drained crushed pineapple, and 1 cup of chopped walnuts (if using) into the batter. Ensure that the mix is evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Place the cake pans in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully remove the cakes from the pans and transfer them to wire racks to cool completely.
- While the cakes are cooling, you can prepare your favorite cream cheese frosting to top the cake. A simple recipe includes 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract, whipped until smooth.
- Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- For an extra touch, you can sprinkle additional chopped walnuts on top of the frosted cake or decorate with carrot decorations if desired.
- Slice and serve Grandma Helen's Carrot Cake to your family and friends, enjoying the moist, flavorful layers and the delightful cream cheese frosting.
Tips
- Always use fresh carrots and grate them yourself for the best texture and moisture.
- Don't overmix the batter – this can lead to a tough, dense cake.
- Make sure your ingredients are at room temperature for better incorporation.
- Use parchment paper for easy cake removal and perfect presentation.
- For extra moisture, ensure you drain the crushed pineapple thoroughly.
- Let the cake cool completely before frosting to prevent melting.
- Store the cake in the refrigerator, but let it sit at room temperature for 15-20 minutes before serving for the best flavor and texture.
- For a lighter version, you can substitute some of the oil with applesauce.
- Toast the walnuts before adding them to the batter for an enhanced nutty flavor.
- The cream cheese frosting is key – make sure to beat it until smooth and fluffy for the perfect topping.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 32g
Saturated Fat: g
Cholesterol: 75mg
