Grandma's Carrot Cake Recipe -
Grandma's Carrot Cake Recipe

Grandma's Carrot Cake

Recipe by  

"This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    40 mins
  • COOK

    45 mins

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  2. In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  3. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  4. For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2004

I love Carrot Cake, but hate shredding those carrots. So, when I make a carrot cake, I want it to be GOOD. This one is delicious. I served it after Christmas Dinner and got 2 "THIS IS THE BEST carrot cake I have ever had" responses!!!

Most Helpful Critical Review
Aug 12, 2003

This was good..the glaze is the biggest winner...but I still like another carrot cake recipie better.

Apr 19, 2003

I tried this recipe today and it was really delicious. Very moist and not as heavy as my old recipe. The buttermilk glaze is easy and tastes great on this cake. Much lighter than the usual cream cheese frosting. Made it for Super Bowl Sunday and everyone loves it! Thanks

May 17, 2007

This is the best carrot cake that I have ever tasted. I made it with cream cheese frosting and it was absolutely delicious. My friends were also amazed at how nice it was.

Mar 12, 2007

My 19 yr old son requested carrot cake for his birthday. I just made this cake. I made it exactly like the recipe says, even sifted the flour like it said to do. I didn't have crushed pineapple but I had chunked. I drained the pineapple and put it in a blender to "crush" it. The cake was so moist! My family loved it. I used the traditional Betty Crocker recipe for Cream Cheese frosting as he requested the "rich stuff". My sons said I should go into the bakery business. This is a real keeper! Thank you!

Mar 13, 2012

To all who are thinking of making this cake....It is topped with a buttermilk glaze. Alot of people prefer a carrot cake with cream cheese icing, but at least try this one with the glaze. The glaze, in my opinion, is what really makes this carrot cake stand out from other carrot cakes. It's absolutely amazing! Every time I make this cake it is a huge hit. I have been asked for my recipe countless times. I also love carrot cake with cream cheese icing and did try it on my cake once. It was good, but not nearly as good as it is with the glaze. Try it and see for yourself.

Nov 03, 2004

This was great! Just the recipe I was looking for. My mother-in-law used to make it but I couldn't find my recipe. I used a 10 oz.bag of shredded carrots and baked in a bundt pan. Everyone that has tried it wants the recipe.

Dec 26, 2011

This is the same recipe I have used for years. It is excellent as it is. However, my mother or I have made some changes that we think make it even better. I get raves for my cake so it must have worked. First I use all dark brown suger. If your not sure try half white, half brown at first. Then as so many others have done I reduced the oil in half and added that amount of applesauce instead. I also use l tsp cinnamon and l tsp pumpkin pie spice. It sparks it up nicely. In our family it is called the dangerous carrot cake because it is so good it is a danger to all resolve to modration.


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  • Calories
  • 643 kcal
  • 32%
  • Carbohydrates
  • 78.5 g
  • 25%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 324 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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