Grandma's Carrot Cake
This is a good one. This is the best
carrot cake I've ever had (and I do this for a living). It's the definitive carrot cake.
Make it, you won't be sorry! I scored it from my friends
Marion and Maggie. It's their Grandma's recipie and
they gave me permission to post it.
- 1/2 cup oil
- 4 eggs
- 2 cups sugar
- 2 cups all-purpose flour
- 2 cups grated carrots
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt (put the friggin salt in!)
First preheat the oven to 300 degrees. Then grate the carrots. Mix all of the
wet stuff, then mix in the dry stuff. Pour the batter into your buttered
baking pan and throw it in the oven for an hour or so. Clean up your mess and
make the frosting.
- Oven pre-heated to 300 degrees F
- Buttered 10"x10" or so baking pan
- Standard baking stuff: bowls, spoons, grater for the carrots, blah
This is the real schtuff. Cream
cheese frosting. Enough said!
- 1/2 stick melted butter
- 1 8 oz. package cream cheese
- 1 box confectioner's sugar (not the big bag)
- Vanilla to taste (which if you're like me is roughly half a bottle... )
Mix the melted butter and the cream cheese. Slowly stir in the confetioner's
sugar, then the vanilla. Then you can mix in a cup to a cup and a half of
chopped walnuts if you want a traditional style carrot cake. Or you can leave
them out (I don't put them in as I'm not a big walnut fan anyway and the cake
is so good that it's almost a distraction). Clean up your mess.
The cake should be just about ready now...
- Electric mixer OR
- Bowl, wooden spoon, really strong arms, and a lot of patience
Take the cake out of the oven and let it cool before putting the icing on.