Description
This classic Grandma’s Carrot Cake is moist, flavorful, and a delightful way to enjoy fresh carrots in a dessert. Topped with a creamy frosting, it’s perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 2 cups white sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups carrots
- grated
- 1 (15 ounce) can crushed pineapple
- drained
- 1 cup chopped walnuts
- 1 cup flaked coconut
- ½ cup unsalted butter
- ½ cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, combine the flour, baking soda, and cinnamon.
- In another bowl, mix together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, crushed pineapple, walnuts, and coconut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- For the frosting, beat together the butter, buttermilk, and vanilla until creamy, then frost the cooled cakes as desired.
Notes
For added flavor, consider adding raisins or substituting half of the walnuts with pecans. Ensure all ingredients are at room temperature for the best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 52 g
- Sodium: 320 mg
- Fat: 34 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 74 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 70 mg
Keywords: Grandma's Carrot Cake, carrot cake recipe, dessert, baking