5 from 1 vote

Grandma’s Carrot Cake

By: Julia Pacheco
My mom and grandma have been making this cake for years and are famous for it. It’s the only carrot cake I will ever make!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 8 servings
Save Recipe Pin Recipe Comment Print Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 4 eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, (I use canned)
  • 1/2-1 cup walnuts, chopped

Instructions 

  • Preheat oven to 350℉.
  • Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Beat in the sugar, oil, and eggs. Once well combined and creamy, stir in the carrots, crushed pineapple, and walnuts.
  • Generously grease two 9-inch cake pans with non-stick spray. (You can also use a 9×13 baking dish and add 20 minutes to the baking time)
  • Bake for 35 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, let cool completely.
  • Top with your favorite cream cheese frosting or use my recipe in this cookbook!

Nutrition

Calories: 779kcal | Carbohydrates: 83g | Protein: 8g | Fat: 48g | Saturated Fat: 7g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 657mg | Potassium: 239mg | Fiber: 3g | Sugar: 56g | Vitamin A: 5482IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

You May Also Like

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. BA says:

    5 stars
    Absolutely delicious. Will be making again. Had a bit of overflow in 13×9 pan but I love the crispy & crusty bits!!! So good with cream cheese frosting

    Reply