Carrot cake has always been a staple in my life. I would occasionally cook with my Grandma Lillian while growing up and one thing I vividly remember making is carrot cake. This is probably because I remember Grandma grating the carrots in the food processor and she would often let us help put the carrots in the spout at the top. This is her recipe and it has completely ruined me for other carrot cakes. It is moist and has just the right amount of sweetness and spice. I have tweaked the recipe a little, but it is almost exactly like the one Grandma makes. (I added a little nutmeg!)
This cake is one of my husband's favorites and shortly after we were married, I wanted to make one. I didn't have a food processor, however, and I've never really been inspired to shred the carrots by hand. One day when again I was thinking about this delectable cake and again was depressed at my lack of a proper shredder, I got a knock at the door. I was shocked speechless to discover that we had just gotten a belated wedding present, and it was a food processor! I made a carrot cake that same week. Even though I've made other things using the food processor, it might as well be called "the carrot shredder" because that it mostly what it is used for at our house.
Carrot Cake
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups sugar
1 1/4 cups vegetable oil
4 eggs
1 small (8 oz.) can crushed pineapple with juice
1 teaspoon vanilla
2 cups grated carrots, about 3 or 4
For the Cream Cheese Frosting
8 oz. cold cream cheese
4 tablespoons butter, at room temperature
2 teaspoons vanilla
2 1/2 cups powdered sugar, sifted
1. Preheat oven to 350°. Using a food processor or a box grater, shred the carrots. Make sure you have 2 cups then set aside.
2. Next, in a large bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a separate medium bowl, beat the sugar and oil with an electric mixer until combined. Add the eggs one at a time while beating on high. Add in the pineapple and the vanilla, and gently stir with a wooden spoon or a spatula.
4. Add the dry ingredients to the wet mixture all at once and stir gently until just combined. Fold in the carrots.
5. Bake in a 9x13 or a 9x15 pan for 35 to 40 minutes, or until brown and a tooth pick inserted in the middle comes out clean.
6. To make the frosting, add the cold cream cheese and the butter to a medium bowl. Beat with an electric mixer on medium to medium-high for 2 or 3 minutes, or until the cream cheese and butter are well combined and very smooth. Beat in the vanilla, then gradually add the powdered sugar until it is completely combined. Increase the speed of your mixer and beat for 1 or 2 minutes, until the frosting is creamy and smooth.
7. When cake has cooled, frost with the cream cheese frosting. Enjoy!
Source: Carrot Cake- Lillian Hanson, the best grandma ever! Cream cheese frosting adapted from Annie's Eats.
