Granny’s Carrot Cake Recipe: A Timeless Dessert Full of Nostalgia

How to Make Granny’s Carrot Cake

Step 1: Preheat the Oven and Prepare the Pans

1. Preheat your oven to 350°F (175°C).
2. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: Combine the Wet Ingredients

1. In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy.
2. Gradually add the vegetable oil (or melted butter) and vanilla extract, mixing until well combined.

Step 4: Incorporate the Carrots and Mix

1. Stir the grated carrots, crushed pineapple, nuts, and raisins (if using) into the wet mixture.
2. Gently fold in the dry ingredients until just combined. Be careful not to overmix, as this can make the cake dense.

Step 5: Bake the Cake

1. Divide the batter evenly between the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

1. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until fluffy and spreadable.

Step 7: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
2. Place the second cake layer on top and frost the top and sides evenly.
3. Decorate with chopped nuts, grated carrot, or a sprinkle of cinnamon if desired.

Serving and Storing Granny’s Carrot Cake

• To Serve: Slice and enjoy with a cup of coffee or tea. This cake is perfect for birthdays, holidays, or any gathering where you want to impress your guests.
• To Store: Cover the cake tightly and refrigerate for up to 5 days. Let it come to room temperature before serving for the best flavor.

Tips for the Best Carrot Cake

1. Use Fresh Carrots: Freshly grated carrots are essential for the best texture and moisture. Avoid pre-shredded carrots, as they tend to be dry.
2. Don’t Skip the Pineapple: The crushed pineapple adds subtle sweetness and keeps the cake moist.
3. Customize to Taste: If you’re not a fan of nuts or raisins, feel free to leave them out or substitute with chocolate chips or shredded coconut for a twist.
4. Double the Frosting: If you love frosting (who doesn’t?), make an extra batch to ensure every bite is rich and creamy