Ingredients for Grandma Chics Carrot Cake 1968
- Fresh Carrots
- 3 large eggs
- Granulated Sugar
- Golden Raisins
- All Purpose Flour
- Salt
- Cinnamon
- Baking Powder
- Ground Nutmeg
- Baking Soda
- Canola Oil
- Vanilla Extract
- Walnuts
- Butter
- Brown Sugar
- Carnation Evaporated Milk
- 1 cup chopped walnuts or pecans
- Water
- Instant Coffee Granules
- Icing Sugar
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How to Make Grandma Chics Carrot Cake 1968
- Preheat oven to 375°F (190°C). Grease and flour a 9 1/2-inch tube pan or bundt pan.
- In a large bowl, beat eggs until light and fluffy. Gradually add sugar, beating until well combined.
- Add grated carrots and mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Add dry ingredients to the wet ingredients alternately with the oil, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in vanilla extract, chopped nuts, and raisins or pineapple.
- Pour batter into the prepared pan.
- Bake for 45 minutes at 375°F (190°C).
- Remove from oven and let cool slightly. Using a wooden spoon handle or skewer, poke holes all over the cake.
- Pour desired cream cheese frosting (recipe not included) into the holes and spread over the top.
- Return to the oven and bake for an additional 15 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely in the pan before inverting onto a wire rack to cool completely.
- Once completely cool, frost with a coffee glaze (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
191g
Fat
18g
Carbs
23g
