Grandma's Carrot Cake
- Sisters Unscripted
- Apr 18, 2025
- 2 min read
Updated: Sep 29, 2025
Kim B-
When my husband says I need to get the recipe for a certain dessert, then you know it’s a good one! He’s not a huge sweets person but every now and then, something special wins him over! That’s exactly what happened when he tried my grandma’s carrot muffins with cream cheese icing. I’ve made them a few times since then and decided to make an Easter themed cake instead of the usual muffins I make more frequently! This cake is super moist, full of flavour and can be easily adapted to your tastes.
A few years ago my grandma brought this cake to a family reunion picnic, she got a lot of praise for it! Especially from my great grandpa– he absolutely loved it! Grandma says, “it’s always so very moist, and was a good way of using up extra carrots, and I always thought of it as a healthier cake!”
Here’s what you’ll need:
Flour- This cake works well with all purpose flour, but you can easily swap in gluten-free or grain-free alternatives.
Sugar- White refined sugar or cane sugar work well, coconut sugar would also give it a nice rich flavour!
Eggs- Essential for structure and moisture.
Carrots- Grandma suggests using either all finely shredded carrots or half fine, half regular shredded for more texture.
Oil- I wanted to try using melted butter in place of oil this time and it worked out great! Most times I use coconut or olive oil in this recipe, but canola or vegetable oil work as well. For a lighter version, use apple sauce instead of oil.
Cinnamon- For that warm, spiced flavour.
Baking Soda and Baking Powder- Helps the cake rise beautifully.
Salt- Balances the flavours
Optional add-ins- If you like some extra texture in your cake, toss in some raisins or chopped walnuts.
This recipe is perfect for Easter, birthdays, or just a cozy weekend treat. It’s simple, classic, and always a crowd-pleaser. If you give it a try, let me know how it turns out—I’d love to hear if it becomes a new family favourite for you too!
1
Notes:
For extra moisture in your cake or muffins, put your pans into the freezer for 1 hour right after baking!
Notes
1
Preheat oven to 350°
2
Cream together the sugar, oil and eggs, until smooth.
3
Add in the dry ingredients, mix until just combined.
4
Lastly, add the shredded carrots and raisins or nuts if using.
5
Pour into a greased or parchment paper lined pan or muffin tins. For a 9×13 pan, bake for 30-35 minutes. For a round 9 inch pan, bake for 45 minutes and for muffins, bake for about 20 minutes. A toothpick inserted in the middle should come out clean.
6
While the cake bakes, beat the icing ingredients well until you have a smooth icing. Spread onto your cooled cake.
Instructions
2 cups Flour
1 tsp Baking Soda
2 tsp Baking Powder
2 tsp Cinnamon
1 tsp Salt
2 cups Sugar
1 cup Oil or Melted Butter
4 eggs
3 cups shredded carrots
Optional: 1/2 cup raisins or chopped walnuts
Carrot Cake
8oz cream cheese
4 Tbsp softened butter
2 tsp vanilla
2 cups icing sugar
Optional: 1 tsp cinnamon
Cream Cheese Icing
Grandma's Carrot Cake
Kim B.
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Servings :
12 Servings
Calories:
Prep Time
10 min
Cooking Time
30-35 min
Rest Time
15 min
Total Time
1 hr
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