Grandma Catherine’s Old Fashioned Carrot Cake Recipe
- 1 ½ cups butter, melted
- 2 cup sugar
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup pecans or walnuts (I use crispy nuts)
- 3 cups grated carrots
Preheat oven to 325°F. In a medium mixing bowl, cream together oil and sugar. Add eggs and mix well. Blend together dry ingredients in a medium bowl, and then add to egg mixture. Add nuts and carrots.
Pour carrot cake batter into a greased and floured 9″x13″ cake pan or two nine inch round cake pans. Bake at 325°F until edges are lightly browned and cake tests done with toothpick, about 40 to 45 minutes.
Leave in pan and set on cooling rack, or invert onto wire rack to cool. Once the cake has cooled completely, ice with cream cheese frosting, if desired.