Plenty Sweet Life

Grandma's Recipes One By One!

Hearty Carrot Cake

on March 30, 2018

This recipe for Hearty Carrot Cake is one that I’ve been waiting for Easter to try. (I love carrot cake and so does my middle daughter – whose birthday just so happens to be in April.) It’s time to try this one since Easter is this weekend.

I noticed that I haven’t been sharing photos lately (mainly because I’ve been under the weather since September), so I’m sharing one today. This photo of me with my Easter basket looks like I was about 3 years old. It was always such a big deal to wear your prettiest Easter dress with the white shoes and anklets – the only thing missing here are the white gloves and Easter bonnet! LOVE those chubby legs!

We lived right next door to my other Grandma and Gramp at this point (in the upstairs apartment of the white house behind me – they lived in the house behind the photographer), and this photo was probably taken by Gramp when he got his first Polaroid camera. You would shoot the photo and the camera would spit out the photo and you had to peel the photo off of the backing and wait for it to develop. I would say the bad quality of this one was either bad film or user error. You can still kind of see me – if you squint!

This is another easy recipe from Grandma!

Here is the recipe as I made it:

Hearty Carrot Cake

Put into mixing bowl:

1 3/4 cups flour

(The next thing on the recipe is a package of Pillsbury Coconut Almond or Coconut Pecan Frosting Mix. I don’t know of it’s a mistake or what. Is this supposed to be part of the cake or go on top of the cake? I left it out. Actually, I don’t even know if they still make these frosting mixes.)

3/4 cup sugar

1/2 cup wheat germ, if desired (I left this out)

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 cups (4 medium) shredded carrots

8 ounce can (1 cup) crushed pineapple, drained (Grandma says here to save 1/4 up of the juice, but we never use it in this recipe. Was it to mix with the frosting mix? I just don’t know. I didn’t save it or use it.)

3/4 cup buttermilk

1/2 cup oil (I used canola)

3 teaspoons vanilla

3 eggs

Beat 3 minutes at medium speed.

Pour batter into greased and floured 9″ x 13″ pan.

Bake at 350 degrees for 30-40 minutes. (Here Grandma says to cool 10 minutes, so I think she didn’t finished writing out this recipe. I think it was supposed to have the instructions for the frosting at the end. My family loves Cream Cheese Icing, so I used the recipe for that from another Carrot Cake With Cream Cheese Icing recipe I’ve done on here previously.)

Icing:

Mix well:

1/2 cup butter, at room temperature

8 ounces cream cheese, at room temperature

1 pound (3 1/2 cups) powdered sugar

Sprinkle on top of cake:

3/4 cup nuts, chopped (I didn’t put these on as some in my family don’t care for them.)

This cake didn’t rise much – you can see that it didn’t even come halfway up the pan.

This is a great recipe for Cream Cheese Icing. I mean really – who are we kidding – the cake is just a vehicle for the icing. Seriously.

This cake is not light and airy – it’s moist, dense, and absolutely delicious.

You can see how full of carrots and pineapple this is. It’s so good. The cake looks a lot like the Carrot Bars I made last year, but the cake tastier than the bars. Try this Hearty Carrot Cake, and if you use the wheat germ in it, let me know how it turns out!

 

 


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