Why This Granny’s Carrot Cake Is So Special:
- Classic, old-fashioned recipe
- Soft, moist texture that stays fresh for days
- Warm cinnamon flavor
- Easy to make with simple ingredients
- Perfect with or without cream cheese frosting
- This is the kind of cake that fills your kitchen with the smell of home.
Ingredients
Cake Batter
2 cups sugar
2 ¼ cups plain (all-purpose) flour
1 teaspoon salt
½ teaspoon baking soda
1 ¼ teaspoons ground cinnamon
1 teaspoon baking powder
1 cup vegetable oil
4 large eggs
3 cups freshly grated carrots
1 teaspoon vanilla extract
½ cup chopped walnuts or pecans (optional)
½ cup crushed pineapple, drained (optional, for extra moisture)
Optional Cream Cheese Frosting
8 oz (225 g) cream cheese, softened
½ cup butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
How to Make Granny’s Carrot Cake
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two round cake pans. Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Mixing the dry ingredients first helps distribute the spices evenly throughout the cake.
Step 3: Mix the Wet Ingredients
In another bowl, beat the eggs and sugar together until smooth and slightly pale. Slowly add the vegetable oil and vanilla extract, mixing until fully combined.
Step 4: Combine and Fold
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
Fold in the grated carrots, and if using, add the nuts and crushed pineapple. The batter will be thick and full of texture — that’s exactly how it should be.
Step 5: Bake
Pour the batter evenly into the prepared pan(s). Smooth the top with a spatula.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
Cream Cheese Frosting (Optional but Classic)
In a mixing bowl, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
Spread generously over the cooled cake.
Tips for the Best Carrot Cake:
Use freshly grated carrots, not pre-shredded
Don’t overmix the batter
Let the cake cool completely before frosting
This cake tastes even better the next day
Storage Instructions
Room temperature: Up to 2 days (unfrosted)
Refrigerator: Up to 5 days (frosted)
Freezer: Wrap tightly and freeze for up to 3 months
Final Thoughts
Granny’s Carrot Cake is a true classic — simple, comforting, and full of homemade goodness. Whether you serve it plain, dusted with powdered sugar, or topped with rich cream cheese frosting, this cake brings warmth and nostalgia to every bite.
