Ingredients for Grandma's Carrot Cake
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How to Make Grandma's Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice, and 1 teaspoon salt.
- In a separate bowl, combine the wet ingredients: 1 ½ cups granulated sugar, ¾ cup vegetable oil, 4 large eggs, 1 teaspoon vanilla extract, and 2 cups grated carrots.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in ½ cup chopped walnuts or pecans (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost generously with your favorite cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
117 g
Sugar
1794g
Fat
203g
Carbs
224g
