Grandma Chics Carrot Cake 1968
Transport your taste buds back to 1968 with the nostalgic charm of Grandma Chic’s Carrot Cake! This timeless recipe perfectly balances moist, spiced cake layers with decadent cream cheese frosting for a classic dessert that's ideal for any celebration. Infused with earthy cinnamon, sweet grated carrots, crushed pineapple, and crunchy walnuts, this cake is a textural delight with a burst of flavor in every bite. The luscious cream cheese frosting, whipped to velvety perfection, is the ideal complement, while optional walnut garnishes add an elegant touch. With just 20 minutes of prep and straightforward instructions, this vintage recipe is as accessible as it is delicious, making it a must-try for carrot cake enthusiasts. Perfect for holidays, birthdays, or simply to enjoy a slice of comfort food history!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 4 whole Large eggs
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 1 cup Crushed pineapple (drained)
- 1 cup Chopped walnuts
- 0.5 cup Unsalted butter (softened for frosting)
- 8 ounces Cream cheese (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped walnuts (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, drained pineapple, and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the softened butter and cream cheese together until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides evenly.
If desired, garnish the cake with chopped walnuts around the edges or on the top.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
9462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 522.9 g | 670% | |
| Saturated Fat | 156.7 g | 783% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1259 mg | 420% | |
| Sodium | 4993 mg | 217% | |
| Total Carbohydrate | 1167.7 g | 425% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 929.2 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 719 mg | 55% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2526 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
