My Gram’s Sunday Carrot Cake – Now My Grandson’s Favorite Too

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DESCRIPTION
This classic layered carrot cake is soft, moist, and full of warm spices—just like grandma used to make every Sunday. Each fluffy layer is packed with freshly grated carrots and rich flavor, then generously frosted with thick, creamy cream cheese icing. It’s the kind of homemade dessert that brings back memories and creates new ones with every bite. Perfect for family gatherings or a cozy weekend treat!

INGREDIENTS

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil (or melted butter)
  • 4 large eggs
  • 2 cups grated carrots
  • 1 tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp nutmeg (optional)
  • ½ tsp salt
  • 1 tsp vanilla extract

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese (softened)
  • ½ cup butter (softened)
  • 3–4 cups powdered sugar
  • 1 tsp vanilla extract

INSTRUCTIONS

  1. Preheat your oven to 180°C (350°F) and grease two round cake pans.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
  3. In another bowl, mix sugar, oil, eggs, and vanilla until smooth.
  4. Gradually combine the dry ingredients with the wet mixture.
  5. Fold in the grated carrots evenly.
  6. Pour batter into prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  7. Let cakes cool completely before frosting.

Make the Frosting:
8. Beat cream cheese and butter until smooth and creamy.
9. Add powdered sugar gradually and mix until fluffy.
10. Stir in vanilla extract.

Assemble:
11. Place one cake layer, spread frosting, then add the second layer.
12. Frost the top and sides evenly.

TIPS

  • Use freshly grated carrots for the best moisture and flavor.
  • Don’t overmix the batter—this keeps the cake soft.
  • Chill the cake for 20–30 minutes before slicing for cleaner layers.
  • Add chopped nuts or raisins if you like extra texture.

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