Grandmas Carrot Cake
Indulge in the nostalgic flavors of Grandma's Carrot Cake, a moist and tender dessert bursting with the comforting warmth of cinnamon and nutmeg. This classic carrot cake recipe is elevated with the addition of crushed pineapple for a subtle sweetness and chopped walnuts for a delightful crunch. Featuring a rich and creamy homemade cream cheese frosting, it strikes the perfect balance between sweetness and tang. Whether you're celebrating a special occasion or simply craving an old-fashioned treat, this cake is a heartwarming favorite that’s as easy to make as it is to enjoy. Plus, it’s prepared in just 20 minutes and bakes to perfection in 35—ideal for satisfying your sweet tooth without long waits. Perfectly spiced, delicately frosted, and endlessly nostalgic, Grandma’s Carrot Cake will quickly become a dessert staple in your home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground nutmeg
- 1 cup Vegetable oil
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.5 cups Crushed pineapple, drained
- 0.5 cups Chopped walnuts
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 4 cups Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, salt, and nutmeg.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the mixture just comes together. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped walnuts. Mix until evenly distributed.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then turn them out onto a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and softened butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, beating until the frosting is light and fluffy. Stir in the vanilla extract.
Once the cakes are completely cool, spread a layer of frosting on top of one cake round. Place the second cake round on top, then frost the top and sides of the entire cake.
Garnish with additional chopped walnuts or grated carrot, if desired, and serve.
Nutrition Facts
Calories |
879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 463 mg | 20% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 93.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 228 mg | 5% | |
*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.
