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Grandma’s Carrot Cake

Featured in the Honolulu Star-Advertiser on May 6, 2020.

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Ingredients:

Grandma’s Carrot Cake

  • Cooking spray
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 cups sugar
  • 1 1/2 cups canola oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 3 cups shredded carrots
  • 1 cup chopped walnuts

Frosting:

  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups powdered sugar

Directions:

  1. Heat oven to 350°F.
  2. Spray oil and flour a bundt pan.
  3. Combine flour, baking soda, salt and cinnamon; set aside.
  4. In another bowl, beat sugar, oil, eggs, and vanilla until well blended and then gradually beat flour mixture into sugar mixture.
  5. Stir in carrots and walnuts.
  6. Transfer batter to bundt pan and bake for 50 to 60 minutes.
  7. Let cool for at least 10 minutes before transferring to wire rack.
  8. For frosting, beat cream cheese and butter until smooth.
  9. Gradually beat in powdered sugar.
  10. Spread evenly over cake.

16 servings.

Approximate Nutrient Analysis per slice:
600 calories, 36 g fat, 7 g saturated fat, 70 mg cholesterol, 350 mg sodium, 66 g carbohydrate, 1 g fiber, 49 g sugar, 6 g protein

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