Get ready to experience a slice of pure nostalgia with this mouthwatering Grandma's Carrot Cake that will transport you straight to childhood memories of warm kitchen hugs and sweet family gatherings. This isn't just another carrot cake recipe - it's a time-honored tradition packed with moist, spiced layers and the most decadent cream cheese buttercream that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to deliver a showstopping dessert that will have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring even coverage to prevent sticking.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and ground cinnamon. Whisk together dry ingredients until well blended and no lumps remain.
- In a separate bowl, beat vegetable oil and eggs together until smooth and fully incorporated. Create a well in the center of the dry ingredients and pour in the wet mixture.
- Gently fold the wet and dry ingredients together using a spatula, being careful not to overmix. Once mostly combined, add grated carrots and mix until evenly distributed throughout the batter.
- Divide the cake batter equally between the prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Place pans in the preheated oven and bake for 35-40 minutes. To test doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove cakes from oven and let cool in pans for 10 minutes. Then, carefully transfer to a wire rack to cool completely before frosting.
- For the cream cheese buttercream, ensure cream cheese and butter are at room temperature. In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, mixing on low speed to prevent sugar from flying out. Once incorporated, add vanilla extract and beat until frosting is light and fluffy.
- Once cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese buttercream on top, then carefully place the second cake layer.
- Cover the entire cake with remaining buttercream, using an offset spatula to create smooth, even layers. Optional: Decorate with additional grated carrots or chopped nuts on top.
- Refrigerate cake for at least 30 minutes before serving to allow frosting to set. Slice and serve at room temperature for best flavor and texture.
Tips
- Always use fresh, finely grated carrots for the best texture and moisture.
- Make sure your eggs and dairy ingredients are at room temperature for smoother mixing.
- Don't overmix the batter - this can lead to a tough, dense cake.
- For extra flavor, consider adding a handful of chopped walnuts or pecans to the batter.
- Allow the cake to cool completely before frosting to prevent the buttercream from melting.
- For clean, professional-looking slices, refrigerate the cake briefly before cutting.
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- Let the cake sit at room temperature for 15-20 minutes before serving to enhance its flavor and softness.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 75g
Protein: 6g
Fat: 32g
Saturated Fat: 10g
Cholesterol: 95mg
