Guilty splurge recipes are taking over my blog!
But this one’s in honor of someone very special to me…
My sweet Granny passed away nearly five years ago. Her heart was an ever giving source of love. In her eyes, you could do no wrong (lucky for us grandkids)
She sang us little folky songs whenever we asked her to. Softest skin, gentle eyes, and a voice on the other end of the phone that I would pay money to hear again. She always expected the best out of people, never placing judgment. House and backyard always full of kids, grandkids, food, and laughter. She is still one of my role models to this day.
Granny’s Jo’s recipe box was like a treasure chest. Full of gold. This carrot cake became a family favorite.
Holidays, birthdays, and just-because-es.. she happily baked her carrot cake for the ones she loved.
Sharing her recipe with you today is special to me because I baked it with my mom during her recent visit here. Granny would’ve been so proud. I put my own styling spin on it with layers and shape, but it tasted like it was straight out of her kitchen!
Gran usually just made it into a sheet cake, no layers. One of her biggest fans was her son-in-law (my Dad!) It is still his favorite dessert to this day and Mama usually bakes it for his birthday.
***there are 3 alterations by me: noted accordingly with *. If you’ve eaten my cake and wish to make it yourself, this recipe is exactly that. (& printable recipe card below)
1 c oil *
2 tsp cinnamon
1/2 tsp salt
1 1/2 c sugar *
2 c flour
2 tsp baking soda
3 cups grated carrots
1 cup walnuts (chopped)
*(Granny did 1&1/2 c. oil and 2 c. sugar)
1/4 c. butter (room temp)
8 oz cream cheese (room temp)
1 1/4 cups powdered sugar *
2 tsp vanilla
***Granny used 3 c. powder sugar.
Mix carrots and walnuts together first, set aside.
Mix flour, baking soda, salt, cinnamon, set aside.
Beat eggs and sugar together. Then add oil, and beat again.
Add flour mixture to egg mixture, mix well. Fold in the carrot mixture.
Bake at 350 in a greased sheet cake pan for 35-40 minutes or two 9-inch cake pans for 30-35 min.
*use parchment paper on the base of round cake pans if you plan to remove the cakes and assemble.
Let it cool in the pan for at least 10 minutes if you plan to remove it.
Beat all icing ingredients together.
Once the cake(s) are cooled, spread the icing and decorate however you wish!
Chopped walnuts is simple and beautiful option.
HOW I STYLED THIS PHOTO: baked in 2 separate bread pans. Once baked and cooled, cut each cake in half, to make 4 layers. Use icing between each layer.
from my (& sweet Granny Jo’s) Tiny Kitchen,
Granny Jo's Carrot Cake
- 3 cups grated carrots
- 1 cup chopped walnuts
- 2 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 4 eggs
- 1 & 1/2 cup sugar
- 1 cup oil * ICING
- 1/2 cup butter, room temperature
- 8 oz cream cheese, softened
- 2 tsp vanilla extract
- 1 & 1/4 cups powdered sugar *
- Preheat oven 350
- Mix carrots and walnuts together first, set aside.
- Mix flour, baking soda, salt, cinnamon, set aside.
- Beat eggs and sugar together. Add oil.
- Add flour mixture to egg mixture, combining well. Fold in carrots/walnuts.
- Bake at 350 in a greased sheet cake pan for 35-40 minutes or two 9-inch cake pans for 30-35 min. (use parchment paper on the base of cake pans if you plan to remove cakes; peel paper off.) 7. Beat icing ingredients together.
- Let cakes cool at least 10 min before/if removing.
- Assemble or decorate however you wish!