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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Grandma Nancy's Carrot Cake Recipe

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This recipe for Grandma Nancy's Carrot Cake is from Food For Our Tribe II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. flour
2 c. sugar
4 eggs
3 c. shredded carrots
1½ c. vegetable oil
1 tsp. vanilla extract
2 tsp. cinnamon
½ tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Frosting:
8oz plain cream cheese, softened to room temperature
1 tsp. vanilla extract
1 tbsp milk
4 c. powdered sugar
1½ c. chopped pecans
Directions:
Directions:
Preheat oven to 350ºF (325ºF for glass pans).

Grease or use non-stick spray on 9x13 baking pan.

Combine all dry ingredients in large mixing bowl and set aside.

Mix eggs, oil, vanilla and carrots completely. Add dry mixture until well combined and pour into prepped 9x13 pan.

Bake for 40 minutes or until center of cake is springy to touch.

Let cake cool in pan while you prepare frosting.

Frosting: Beat cream cheese, milk, and vanilla on low speed until smooth. Gradually add powdered sugar until desired consistency. Stir in pecans and spread frosting generously over top of cooled cake.

* Note: If you would like a plated cake, remove it from baking pan before cooling and double the frosting recipe. If you would like a layered cake, adjust the pans and cooking time and double the frosting recipe.
Personal Notes:
Personal Notes:
This rich and delicious cake recipe was handed down and is a Peterson family favorite. If you want to substitute the oil for applesauce, you might feel a little less guilty, but it definitely won't be the same cake, so do not complain!

 

 

 

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