Grandma Elma’s Carrot Cake
Grandma Elma’s Carrot Cake
She really was the sweetest Grandma ever!
Our Grandma Elma made the best carrot cake around. It may have been the big serving of love that went along with this delicious cake that made it extra special.
She was never too busy to talk. She was a wonderful listener. She wanted to know everything...and you always left a visit with her lifted and renewed. It was not unusual for her to call all of the family together to pray for a family memeer that was facing challenges. Her favorite phrase..."Everything little thing will be alright" and she believed it.
It seems we make this cake every Spring and always for Easter. It makes a perfect 9 x 13 cake or a layered cake. Make sure you grate fresh carrots for this recipe...it makes a difference. AND you just might want to double the frosting!
1 cup granulated sugar
1 cup light brown sugar
1 1/4 cup vegetable oil
4 large eggs
1 tablespoon Casa Bella Vida Vanilla
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon Casa Bella Vida Sea Salt
2 cups all purpose flour
2 3/4 cups grated carrots, approximately 5
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped pecans
1 cup sweetened flaked coconut
Frosting
1 (8 ounce) cream cheese, softened
1/2 cup butter, softened
5 cups powdered sugar
3 teaspoon Casa Bella Vida Vanilla
*if making a 3 layer cake you will need to increase these amounts by 50%
Preheat oven to 350°F. Coat a 9×13 pan (or 3, 8- inch pans) with nonstick spray
In the bowl of your stand mixer using the paddle attachment, mix sugars, vegetable oil, eggs and vanilla together on medium speed until smooth, 1 minute.
Add in the cinnamon, baking powder, baking soda, and salt and continue mixing for 30 seconds, scraping the sides of the bowl as necessary.
Mix in the flour until just combined. Add in the carrots, pineapple, walnuts, coconut, stir until evenly incorporated. Pour batter into the prepared pan.
Bake for 40-45 minutes for 9×13 cake (or 25 – 30 if making a layered cake), until a toothpick inserted in the center comes out clean. Allow to cool completely.
Frosting
In the bowl of your stand mixer fitted with the paddle attachment mix the cream cheese and butter together on medium speed until combined. With mixer on low, slowly add in the powdered sugar. Once incorporated, turn the speed up to medium and mix for 1-2 minutes until smooth and creamy, scraping the sides of the bowl as necessary. Spread the frosting on top of the cooled cake.
