Grandma’s Carrot Cake
By Yankee Magazine|Jan 03 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanYield:
12 servingsIngredients
Butter, for greasing pan
1 ½ cups all-purpose flour, plus more for the pan
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon table salt
1 ½ cups firmly packed light brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
4 large eggs, at room temperature
2 cups grated carrots (for best results, grate by hand)
½ cup chopped walnuts or pecans
Instructions
Preheat your oven to 350° and set a rack to the middle position. Grease a 9-by-13-inch baking pan with butter, then sprinkle it with flour, shaking to coat every side.
In a medium bowl, whisk together 1½ cups flour, cinnamon, baking powder, baking soda, nutmeg, allspice, and salt. Set aside.
In a large bowl, whisk together the brown sugar, oil, and vanilla until smooth. Add the eggs and whisk until smooth. With a rubber spatula, gently fold the flour mixture into the wet mixture until no streaks remain. Fold in the carrots and nuts.
Pour the batter into the prepared pan and bake until the sides of the cake begin to pull away from the edge of the pan and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove and let cool.
Meanwhile, make the frosting.
Can this recipe be used for muffins rather than a cake? If so……. how much baking time would you recommend?
I would also like to know if this carrot cake can be baked as muffins, how long would they need to bake?
This is how carrot cake should be! I hate when it has pineapple or coconut in it. This is excellent
Can this carrot cake be used with gluten free flour?
Hi Carol! Yes, this cake should work fine with a 1:1 All-Purpose Flour replacement. Happy baking!