Grandmother's Carrot Cake
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.
Makes one 8 inch round cake or 12 regular muffins.
This is a printable recipe.
2 cups grated carrots (about 4 medium carrots)
1/2 cup vegetable oil
1 Tablespoon maple syrup
1/2 cup granulated sugar
1 1/4 cups all purpose flour
1 teaspoons baking soda
1 1/4 Tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup raisins and/or walnuts (optional)
Chocolate Cream Cheese Frosting
Cream Cheese Frosting
Preheat the oven to 350˚F.
Grease a 12 hole muffin tray or one 8 inch round cake pan with vegetable oil.
In a large bowl, mix together the grated carrots, vegetable oil, maple syrup and eggs.
In another large bowl mix together the sugar, flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Mix the wet and dry ingredients together until just incorporated.
Gently stir in the raisins or chopped nuts if using.
Do not over-mix.
Pour the batter into your cake pan or muffin tray.
Bake for 28 - 30 minutes or until a toothpick inserted in the center comes out clean.
Let cool entirely before frosting.
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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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