Grandma Jen’s Carrot Cake

This carrot cake is more than just dessert—it’s a cherished family tradition. The recipe comes from my husband Jake’s Grandma Jen, and it’s one of Jake’s all-time favorite treats. No Thanksgiving in our house is complete without it. Moist, perfectly spiced, and topped with a rich cream cheese frosting, this cake has become one of those recipes that everyone looks forward to year after year. Whether you’re making it for a special occasion or just because, I hope it brings as much joy to your table as it does to ours.

Who do I make this for?

I make this recipe for my husband and my father in law… the two have enjoyed this recipe for years.

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Grandma Jen’s Carrot Cake

Prep: 30 min | Bake: 20-25 min | Total: 3 hrs

Yields ~12 servings

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Ingredients

Cake:

• 2 cups white sugar 

• 1 cup oil or melted butter

• 2 cups all purpose flour

• 2 tsp baking soda

• 2 tsp cinnamon

• 1 tsp salt 

Frosting: 

• 12 oz. Cream cheese

• 1/2 cup unsalted butter

• 5 1/4 cups powdered sugar

• 1 teaspoon vanilla bean paste or extract

Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottom with parchment paper.

2. Make the Cake Batter

1. In a large mixing bowl, whisk together the sugar and melted coconut oil until well combined.

2. Add eggs one at a time, mixing well after each addition.

3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.

5. Fold in the grated carrots until evenly distributed.

3. Bake

1. Divide the batter evenly between the two prepared cake pans.

2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

3. Let cakes cool in pans for 10–15 minutes, then turn out onto wire racks to cool completely before frosting.

4. Make the Cream Cheese Frosting

1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

2. Add vanilla, then gradually beat in the powdered sugar, 1 cup at a time, until fluffy and well blended.

5. Assemble

1. Once cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting over the top.

2. Repeat for second and third layers and frost the top and sides of the cake.

*Note: I’ve tested this cake with canola oil, coconut oil, and melted butter. Canola oil produces a very moist and flavorful cake. Coconut oil gives a similar texture, with just a hint of coconut in the background. Melted butter adds a wonderful richness, though it makes the cake slightly denser.

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