Ten ingredients make up this simple and tasty cake!
The modern carrot cake descended from Medieval carrot puddings enjoyed by people in Europe. Carrot cake really was not created mostly developed in the medieval times with the sugar and sweeteners and back in those times, carrots were a sugar substitute. Over the years, carrot cake has been transformed through many different recipes and there is no “exact” way to bake it. The carrot cake has also become an Easter holiday and spring time favorite dessert. Here’s my grandma’s carrot cake recipe. Hope you all enjoy!
2 c. sugar
2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
3/4 c. vegetable oil
2 c. grated carrots
1 c. chopped pecans
cream cheese (for frosting)
Preheat oven to 350°. Grease bottom and sides of two round pans. Mix (with spoon) sugar, flour, cinnamon, salt, and baking soda. Then stir in vanilla, eggs, and vegetable oil. Lastly, add carrots and pecans. Pour mixture evenly into both pans.
Bake at 350° for 35 – 45 minutes. Use a toothpick and stick into cake to make sure it comes out clean. Cool in pan. After cooled, frost the first layer, then add the second layer, then frost the entire cake with cream cheese frosting.
You can decorate Grandma’s carrot cake however you would like but traditionally carrot cake is decorated with orange and green icing shaped like a carrot at the top in then center of the cake with white icing around the edges.
Related Topic: Check out more recipes and seasonal treats like Irish Soda Bread