soberandhungry's Blog

we love wine, we love food and we love sharing

Grandma’s Carrot Cake

Leave a comment

This recipe is from my Grandma Eileen and a big favorite with the family. Enjoy…

Cake slice


For the cake:

  • 2 cups sifted flour
  • 2 cups sugar
  • 1.5 cups cooking oil (veg or corn oil)
  • 4 eggs
  • 2 tsp cinnamon
  • 2 tsp bicarbonate soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 cups finely grated carrots
  • 0.5 cup chopped walnuts

For the cream cheese icing:

  • 6 oz sifted icing sugar
  • 4 oz cream cheese
  • 1 tsp vanilla essence
  • 1 oz  butter

Set oven to 325F / 170C / Gas Mark 3


Beat sugar and oil till blended; add eggs one at a time. Sift dry ingredients into sugar-oil mixture. Add carrots and nuts and mix well. Pour into 2 large greased and lined tins and cook  for 45 mins (perhaps an hour). To make the icing combine all ingredients and beat until the mixture is of a spreading consistency. It appears stiff at first but will soften enough to spread. Allow the cake to cool fully and ice with cream cheese icing. Carrot cake freezes very well with or without icing.


Author: soberandhungry

we love wine, we love food and we love sharing

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s