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Carrot Cake




From "Memories: Vintage Cake Recipes" By Becky Johnson


There is some documentation that indicates modern carrot cake arose from carrot pudding, which was popular from the Middle Ages to the late 1700s. Like the chiffon cake, this cake is made with oil instead of butter. It has a large but soft crumb and crunchy sweet top, and is well paired with a cream cheese frosting.

Click here to learn more about Becky Johnson and her book "Memories: Vintage Cake Recipes."


2 cups granulated sugar
1 1/4 cups vegetable oil
4 large eggs
2 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon salt
3 cups carrots, finely grated
1 cup chopped walnuts
1/4 cup coconut
1/4 drained pineapple chunks
Raisins, if desired

Preparation - Directions

Preheat oven to 350 degrees. Grease and flour one 9" x 13" x 2" cake pan. Line bottom with parchment paper.

In a mixing bowl, beat together sugar and vegetable oil. Add eggs and beat well.

In a separate bowl, mix and sift together flour, baking soda, cinnamon and salt, then add to eggs and oil mixture and beat well. Add carrots, nuts and then coconut, pineapple or raisins, if desired.

Pour batter into cake pan and bake for 45 minutes.
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