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Granny's Carrot Cake

 
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My grandma used to make this carrot cake for me every year when I was at her place during summer vacation. It was the best carrot cake ever because it was packed with love :)

Yield

12

servings

Prep

20

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

2 cups all-purpose flour
2 cups sugar
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
3 large eggs
1 ½ cups vegetable oil
2 cups carrots
finely grated
1 teaspoon vanilla extract
1 cup coconut
shredded
*
1 cup nuts
chopped, divided
1 x cream cheese frosting
*

Directions

In a mixing bowl, combine dry ingredients.

Add eggs, oil, carrots and vanilla; beat until combined.

Stir in pineapple, coconut and ½ cup nuts.

Pour into a greased 13x9x2-inch baking pan, or two 8 by 8-inch cake pans.

Bake at 350℉ (180℃) F for 50 to 60 minutes or until cake tests done.

Cool.

Frost cooled cake with Cream Cheese Frosting.

Sprinkle with remaining nuts. Store in refrigerator.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 55559% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 177mg 7%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 63% Vitamin C 2%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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