I don’t want to start a fight here or anything but my Grandmum’s carrot cake is the very best carrot cake, hands down.
Yep, I said it. You might think you’ve had the best but unless you’ve had this recipe – step back. Fact is, my Grandmum couldn’t have cared less who had the best recipe. She just kept herself very busy, working with my Grandpa to take care of their family and anyone God led into their lives. Waldo and Lenna lived on a massive 1/4 acre in downtown Quincy, Massachusetts and through thick or thin (including the Depression, wars and rationing) my grandparents home was open and tea was on the table.
I remember summers when they would visit us and settle in to enjoy “farm life” on our 5 acres in Upstate New York. Grandpa Burgess would help my mom in the garden while Grandmum would shell peas or grate carrots for her famous cake. I loved the cake but hated the raisins that my mom would ask her to include. Carrot cake doesn’t need the extra sweet, in my opinion, so I give you the real, the original, BCCE (best carrot cake ever).
For those of you who know my family and the way we eat, this is a very Saturday treat!
Best Carrot Cake Ever
- Combine oil & sugar in a medium bowl and beat in one egg at a time. The mix will become fluffy.
- 1 1/2 Cups Oil (I use coconut oil)
- 2 Cups sugar
- 4 eggs
- Mix together:
- 3 cups grated carrots
- 1 grated apple
- 1/2 C. crushed pineapple
- 1 C. chopped nuts
- Add in:
- 2 C flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 tsp salt
Combine all ingredients and pour into a greased 9″ x 13″ pan. Bake at 350 degrees for 45 minutes or until firm and caramel brown on top. Frost with this simple, delicious, not-too-sweet cream cheese frosting.
Cream Cheese Frosting
- 1 stick butter (4oz, softened)
- 1 block cream cheese (softened)
- 1 tsp. vanilla
- 1/4 tsp salt
- 2 cups powdered sugar
Beat all ingredients till smooth and frost your completely cooled cake.