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My Grandma's Favorite Carrot Cake Recipe
Ingredients
By Measure
For The Cake:
2 Cups Sugar
1/2 Cup Oil
1/2 Cup Melted Butter
4 Eggs
2 Cups Flour
2 tsp Cinnamon
2 tsp Baking Soda
1 tsp Ginger
1 tsp Salt
1 Quart Shredded Carrots
For The Frosting:
1# Softened Cream Cheese
1 Stick Softened Butter
1/4 Cup Maple Syrup
1 1/2 Cups Powdered Sugar
2 Cups Sugar
1/2 Cup Oil
1/2 Cup Melted Butter
4 Eggs
2 Cups Flour
2 tsp Cinnamon
2 tsp Baking Soda
1 tsp Ginger
1 tsp Salt
1 Quart Shredded Carrots
For The Frosting:
1# Softened Cream Cheese
1 Stick Softened Butter
1/4 Cup Maple Syrup
1 1/2 Cups Powdered Sugar
For The Cake:
For The Frosting:
- Beat sugar, butter, oil and eggs until well blended
- Sift flour, baking soda, cinnamon, salt and ginger together and add to sugar mixture
- When well combined add carrots and stir
- Divide batter between 2 nine-inch greased cake pans lined with parchment
- Bake at 325 degrees until a toothpick inserted comes out clean, 30-45 minutes
NOTE: Can substitute pumpkin or sweet potato puree for the carrots.
NOTE: Can add 1 cup toasted and chopped walnuts or pecans when adding carrots
For The Frosting:
- Beat the cream cheese and butter in a mixer until very smooth and creamy
- Add the powdered sugar and maple syrup and mix until well combined
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