- Food and Cooking»
- Dessert Recipes
Top Secret Carrot Cake Recipe Revealed! The Best From Grandma's Kitchen!
It Is Time To Share The Best Carrot Cake Recipe!
For 30 years, my top secret carrot cake recipe has been requested by everyone that has tried it. By far the best carrot cake you will ever taste, and it is such an easy cake to make. I have shared the recipe with my daughters, but have refused to give it to anyone else. Now that I am a grandmother and have realized that I will not be opening a bakery or selling cakes on-line (although I will consider taking orders for any of my cakes), I am now willing to share this recipe with the world. It is great for potlucks, birthdays or just perfect for that special dessert that will always be remembered and requested. I can never remember a time that this cake gave me problems or caused me to be disappointed in the result. So write this one down and save it!
The Recipe Revealed! Finally!
One of my dear friends always requested this when we had a potluck at work, but then she always requested my spinach lasagna or any number of other foods that I cook, so now she will be able to make this herself, and I hope that she will think of me when she makes it. Mary, you know who you are! Enjoy, my friend!
Grandma's Secret Carrot Cake Recipe:
- 2 cups of sugar
- 4 eggs
- 1 1/2 cups of canola oil
- 1 Tablespoon of cinnamon
- 2 1/2 cups of flour
- 2 teaspoons of baking soda
- 3 cups of grated or shredded carrots
Mix the sugar, oil, cinnamon and eggs thoroughly with your beater. Add in the flour and baking soda and combine that with the wet ingredients. Add the carrots last and blend them into the batter with a spoon, otherwise they get caught up in the beaters. To be perfectly honest, the texture of the carrots is better when you use an old fashioned cheese grater and do it by hand, but I don't have the arm strength that I used to have, so now I use a food processor. Just make sure that the carrot pieces are small.
Pour the batter into a sprayed 9 X 13 inch pan and bake for 1 hour at 300 degrees. The cake is done if it springs back when lightly touched. I always leave the cake in the pan when I bring it to a potluck, so I never worry about turning the cake out of the pan onto a plate. No one has ever complained.
You may notice that there is no pineapple, no nuts, no raisins, just carrots. Carrots are all you need with this cake. Anything more is just a distraction, in my opinion. Try the recipe as it is, and then later, if you prefer, add other things that you like.
Allow the cake to cool completely before frosting it.
The Best Cream Cheese Frosting!
When I started making this cake years ago, I used one batch of frosting. It seemed like plenty, but about the time my older daughter (this is her yearly birthday cake) turned 10, I had to make two batches of frosting. I would put most of it on the cake, but always leave her a bowl of frosting that she somehow ate with a spoon. Before I get any negative comments on childhood obesity, my daughter was a size 3 (maybe smaller) all through high school and now, as an adult, is still a tiny, petite, little thing. I use 2 batches of frosting when I take this cake to potlucks. The recipe here is a single batch, just in case you are not into too much of a good thing.
Grandma's Best Cream Cheese Frosting:
- 8 ounce block of cream cheese, room temperature ( I highly recommend Kraft Philadelphia cream cheese)
- 1/2 cup or 1 stick of butter, softened to room temperature
- 2 teaspoons of vanilla (usually I slip when pouring and end up putting in 1 Tablespoon of vanilla)
- 1 box (16 ounces) of powdered sugar, sifted to remove lumps
Cream together the butter, sugar and vanilla. Gradually add in the powdered sugar and beat on medium to medium high until creamy and soft. Use on a completely cooled cake.