Grandma Chic’s Carrot Cake 1968
🕒 Prep Time: 15 minutes
🍽️ Cook Time: 1 hour
⏰ Total Time: 1 hour 15 minutes
🥧 Recipe Yield: 16 servings
Description: Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There’s always a new way to get their prized recipes…….
Ingredients:
- 2 fresh carrots
- 4 eggs
- 2 cups granulated sugar
- 1 cup golden raisins
- 3/4 cup crushed pineapple
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 cup canola oil
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 3 tablespoons butter
- 1/2 cup brown sugar
- 1/2 cup Carnation Evaporated Milk
- 1/2 cup water
- 2 tablespoons instant coffee granules
- 1 tablespoon butter
- 1 1/3 cups icing sugar
Instructions:
-
Cake Method:
- Beat eggs in a large bowl, gradually adding the sugar until well blended.
- Mix in the grated carrots.
- Sift together the dry ingredients (flour, salt, cinnamon, baking powder, nutmeg, and baking soda) and add them alternately with the salad oil to the egg mixture.
- Blend in the vanilla extract.
- Stir in the chopped nuts and either golden raisins or crushed pineapple.
- Pour the batter into a greased and floured 9 1/2 cup tube pan.
-
Baking:
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Bake the cake for the first 45 minutes.
-
Adding Topping:
- Remove the cake from the oven and use the handle of a wooden spoon or a skewer to poke holes all over the cake, going down to the bottom.
- In a saucepan, melt together the butter, brown sugar, Carnation Evaporated Milk, and water.
- Stir in the instant coffee granules until dissolved.
- Pour this topping into the holes and over the top of the cake.
- Return the cake to the oven and bake for an additional 15 minutes at 375 degrees Fahrenheit (190 degrees Celsius).
-
Testing and Cooling:
- Test the cake with a tester; it should come away clean when inserted into the center of the cake.
- Once done, remove the cake from the oven and place it onto a cooling rack.
-
Glazing:
- Allow the cake to cool completely.
- Once cooled, glaze the top and sides of the cake with a coffee glaze made by mixing together melted butter, icing sugar, and coffee until smooth.
Nutritional Information (per serving):
- Calories: 487.1
- Fat Content: 21.8g
- Saturated Fat Content: 3.7g
- Cholesterol Content: 61.1mg
- Sodium Content: 318.2mg
- Carbohydrate Content: 69.9g
- Fiber Content: 2g
- Sugar Content: 47.9g
- Protein Content: 5.5g
Enjoy this delightful and nostalgic carrot cake recipe, passed down through generations and perfected over time! 🥕🍰
