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.

The Cake


  • 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!)


  • Oven pre-heated to 300 degrees F
  • Buttered 10"x10" or so baking pan
  • Standard baking stuff: bowls, spoons, grater for the carrots, blah blah blah...
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.

The Icing

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... )


  • Electric mixer OR
  • Bowl, wooden spoon, really strong arms, and a lot of patience
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...

Take the cake out of the oven and let it cool before putting the icing on.