Grandmother's Carrot Cake

Photo Credit: Grandmother's Kitchen

This carrot cake recipe can as easily be used for an entire cake as it can be used for muffins. If you are wondering how to make carrot cake, this is a classic version involving cinnamon, raisins, and fresh shredded carrots. The batter is blended until smooth in a bowl before being poured into a round cake pan. This cake recipe recommends greasing the cake pan so that the cake slides out easily. Greasing the pan will work very well on newer, undamaged baking tins, but if your pan has places where the cake is likely to stick, it may be worthwhile to line the bottom with a round of parchment paper as well. As far as frosting recipes go, recommendations for the fluffy carrot cake include classic cream cheese or one that has been laced with chocolate. Whichever one you choose to slather over your dessert, the tanginess of cream cheese is the perfect pairing to lightly spiced carrot cake.

Nutrition Facts for: Grandmother's Carrot Cake From Grandmother's Kitchen
Ingredients: Carrots,vegetable oil, maple syrup, eggs, granulated sugar, all purpose, baking soda, baking powder, salt, cinnamon, nutmeg, raisins and walnuts.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 12 servings.
* Per Serving:Calories 208, Calories from Fat 104, Total Fat 11.5g 18%, Saturated Fat 2.1g 11%, Cholesterol 27mg 9%, Sodium 226mg 9%, Potassium 280mg 8%, Carbohydrates 24.7g 8%, Dietary Fiber 1.2g 5%, Sugars 12.2g, Protein 3.1g, Vitamin A 62%, Vitamin C 2%, Calcium 8%, Iron 6%

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