Grandma Elsie’s Carrot Cake

This carrot cake recipe is one of Captain Cavedweller’s favorite desserts. I got it from my Grandma Elsie, and anytime I make the cake, I think of her!

Elsie’s Carrot Cake

INGREDIENTS

Cake

2 cups sugar

1 cup oil

4 eggs

2 cups flour

2 tablespoons baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 cups grated carrots

1 cup walnuts, chopped (optional)

Frosting

4 cups powdered sugar

8 ounces cream cheese, softened

1/2 cup butter, softened

1 teaspoon vanilla

DIRECTIONS

Preheat oven to 350 degrees.

Grease and flour two 9-inch round cake pans or a 9×13 baking pan. Set aside.

In a small mixing bowl, combine flour, salt, baking soda, and cinnamon, whisking together. Set aside.

In a large mixing bowl, cream together eggs, sugar and oil. Mix in dry ingredients and then gently fold in carrots and nuts. (It is perfectly fine to leave out the nuts if you want!)

Bake for 45 minutes or until edges begin to pull away from the pan and a toothpick inserted in the center comes out clean.

Remove from the oven. Cool completely.

Top with Cream Cheese Frosting. (To make frosting, combine cream cheese, powdered sugar, butter, and vanilla, mixing until creamy and smooth. )

Garnish with nuts if desired.

Refrigerate any leftovers.

Print Recipe

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