Grandma’s Classic Carrot Cake – A Farmhouse Favourite
My grandma lived on a farm about an hour away from us. She immigrated here to Canada as a young lady with her family and had lots of stories of enduring the dirty thirties on a farm in the Canadian prairies as well as some pretty endearing stories of family and tradition. My grandma could cook. This classic carrot cake recipe is very dear to our family. She of course made it with garden carrots and a whole lot of love. It’s simple, and perfect for Easter, a birthday or an afternoon lunch. I’m excited to share it.
Why You Will Love This Recipe
Traditional and Farmhouse approved – There is a reason this recipe has lasted the test of time; a true classic carrot cake recipe.
Extra Moist – Thanks to the crushed pineapple and fresh grated carrots this cake has a special texture.
Warmly Spiced – Cozy Flavours with cinnamon, nutmeg, and ginger.
Recipe Quick Facts – Is This Recipe For You?
Prep Time – 20 minutes
Cook Time – 40 minutes
Cooling/Chilling Time – 2 hours
Servings – 12 people
What Do You Need
This recipe is a typical farm recipe. It relies on your basic pantry staples and a basic item from the most basic of gardens.
Fresh
- carrots
- eggs
- cream cheese
- butter
- mild/cream
Spices
- cinnamon
- nutmeg
- ginger
- vanilla
- salt
Pantry
- flour
- baking soda
- baking powder
- sugar
- oil
- crushed pineapple
- powdered sugar
Prep Time
20 minutes
Cook Time
40 minutes
Serves
12
Ingredients
Dry
- 2 cups old fashioned flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp salt
Wet
- 4 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 1 small can (about 8 oz) crushed pineapple, undrained
- 2 cups raw grated carrot
Cream Cheese Icing
- 1 package (8oz) cream cheese, softened
- 1/2 cup butter, softened
- 2-3 cups powdered sugar (to your taste)
- 1 tsp vanilla
- milk or cream (add to the consistency of your liking)
Steps
1
Preheat your oven to 350 degrees Farenheight. Grease and flour a 9×13 inch pan.
2
Mix your Dry Ingredients. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl.
3
Mix Your Wet Ingredients. Whisk the eggs with the sugar until light and fluffy in another bowl. Slowly mix in the oil, then stir in the crushed pineapple and grated carrots.
4
Mix – Combine the wet and dry ingredients just until mixed. Don’t overmix! Pour the batter into the prepared pan.
5
Bake – 35 – 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Expert Tips and Tricks
Can You Add Nuts or Raisins? – If you must. I’m just joking; every family will have their own preferences. Feel free to add raisins or walnuts. 1/2 a cup of each should be the best ration for this recipe.
Fresh Carrots – I realize that this makes this recipe very seasonal however if you can make it in the summer or fall with fresh carrots you will notice. If you are making it in the winter or spring avoid pre-shredded carrots; they are often too dry and course. Fresh carrots from the grocery store with provide the best flavour and moisture.
Don’t Overmix the Batter – Once the dry and wet ingredients are combined, mix only until everything is just incorporated. Overmixing can make the cake dense and chewy.
Leave the Pineapple Juice In. Don’t drain your pineapple! The juice helps keep the cake incredibly moist.
Room Temperature Eggs Mix Better – Although the chances of this happening in my house are low; it is a good tip. Let your eggs sit out for 15-20 minutes before mixing. They’ll blend more smoothly into the batter.
Don’t Undercook – Bake until the center springs back. Insert a toothpick in the center – it should come out clean or with a few moist crumbs. If your cake is shrinking, it might be underbaked.
Chill Before Frosting – Let the cake cool completely. A warm cake will melt your cream cheese icing.
Make it Ahead – This cake gets even better the next day as the flavour meld. Store it in the fridge overnight for the best texture.
FAQ (Frequently Asked Questions)
Can I Make this Carrot Cake ahead of time? Ye s! It is best the day after. Bake and frost it up to 1 day in advance and store it covered in the fridge.
Can I Freeze Carrot Cake? For Sure. Wrap the unfrosted cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before frosting.
What’s the Best way to grate carrots? Use the medium holes on a box grater or food processor with a shredding attachment. The fine one tends to clump the carrots. Avoid pre-shredded carrots from the store.
Can I make this into cupcakes? This recipe makes about 24 standard cupcakes. Reduce the baking time to 18-22 minutes and check with toothpick.
Is This cake nut-free? As written, yes – but you can add chopped walnuts if you’d like more texture.
Can I make this gluten-free? Substitute 1:1 gluten free flour blend than contains xanthan gum. Note that the texture will vary.
What kind of oil should I use? Any neutral oil works well- vegetable, canola, or even light olive oil. Avoid oils with strong flavours like extra virgin olive oil. The traditional choice would be canola.
Equipment
- mixer
- oven
Ingredients
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
- 1 tsp salt
Wet Ingredients
- 4 eggs
- 1 cup white sugar
- 1 small can crushed pineapple around 8 oz
- 2 cups raw grated carrot
Cream Cheese Icing
- 1 package cream cheese, softened 8 oz
- 1/2 cup butter, softened
- 2-3 cups icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk cream makes it extra
Instructions
Preheat your oven
- Preheat oven to 350F. Grease and flour a 9×13 inch pan
Whisk Together
- Whisk together four, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
In Another Bowl
- Beat your eggs with sugar until light and fluffy. Slowly mix in oil, then stir in the crushed pineapple and grated carrots.
Combine
- Combine your wet and dry ingredients just until mixed – don't overmix.
- Pour the batter into prepared pan
Bake
- Bake 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool
- Let the cake cook in the pan before frosting.
Cream Cheese Frosting
- Beat the cream cheese, butter, icing sugar and vanilla together until smooth. Add milk and mix to a manageable and creamy consistency.
Notes
Nutrition
Join the Conversation Below
If you’ve made this let us know. Tag @dash_society.ca on Instagram or drop a comment below.
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