Carrot cake.

Old Fashioned Carrot Cake

Old Fashioned Carrot Cake

This recipe was part of a community cookbook compiled in Philadelphia, Pennsylvania, in the late 1970’s. My mom, grandmother, and aunt all contributed several recipes, sharing ones that have been in the family for several generations. This carrot cake is one of those recipes, and is very much worth the extra steps to make from scratch!

Ingredients

  • 1½ Cup oil
  • 2 cups granulated sugar
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • ½ cup shredded coconut (sweetened or unsweetened)
  • ½ cup chopped nuts (optional)
  • Shortening or butter to grease the pan

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 13 x 9 pan with butter or shortening (PAM spray does not work as well)
  3. In a bowl, blend together oil and sugar. Add eggs, one at a time, beating well after each addition.
  4. Gradually add dry ingredients, mixing well.
  5. Fold in carrots, coconut, and nuts if desired.
  6. Baking for 40-50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.
  7. Allow to completely cool before serving. Top with cream cheese frosting, if desired. You can also sprinkle confectioner sugar on top.

Nutritional Information (calculated using sweetened coconut, and omitting nuts): Serving size: 1 slice of cake | Servings per recipe: 24| Per Serving: 251.8 kCal,15.2 g fat, 3 g saturated fat, 0.1 g trans fat. | 218 mg sodium | 27. g carbohydrates, 1.1 g fiber, 18.4 g. sugar | 2.2 g protein

Contact

Marybeth Mitcham
Nutrition, Food Safety, and Healthy Living Educator
mem467@cornell.edu
518-623-3291 or 668-4881

Last updated December 9, 2020