5 from 2 votes

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
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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.

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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

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5 from 2 votes

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3 Comments

  1. Kassidy says:

    5 stars
    Made this for my mom’s birthday & it was DELICIOUS. I love a chunky carrot cake and this was exactly that, I even added some chopped dates. I did a triple layer 8” round cake and frosted with your cream cheese frosting recipe + added cinnamon to the frosting. I used extra virgin olive oil instead of vegetable oil. It was moist, flavorful and so scrumptious. Will totally make this again.

    Reply
  2. Eulalia Nielson says:

    Do you have a recipe for the frosting

    Reply
  3. 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