Grandma’s Carrot Cake
PREP: 30 min. BAKE: 50 min. + cooling MAKES: 16 servings
My Grandma was very special to me. She had a big country kitchen that was full of wonderful aromas anytime we visited. This was one of her prized cake recipes, which continues to be a favorite.
2 cups sugar
11/2 cups canola oil
4 large eggs
2 tsp. vanilla extract
21/2 cups all-purpose flour 11/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon 3 cups shredded carrots (about 6 medium) 1 cup chopped walnuts FROSTING 1 pkg. (8 oz.) cream cheese, softened
1/4 cup butter, softened 3 cups confectioners’ sugar
1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
2. Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into the sugar mixture. Stir in carrots and walnuts.
3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
4. For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners’ sugar. Spread over cooled cake.
PER SERVING 593 cal., 35g fat (7g sat. fat), 68mg chol., 292mg sod., 67g carb. (49g sugars, 2g fiber), 6g pro.
TEST KITCHEN TIP To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
—Denise Strasz, Detroit, MI