Growing up in Anacortes, there were things that I would say are core memories: Going to the pizza parlor, taking the skating bus to Burlington every Friday night, riding bikes and taking the ferry over to the other islands, and Jean Norton’s carrot cake.  Jean was my step dad’s mom, and we met when I was 5. She was a phenomenal baker, and she and her husband owned the local pizza place. She always had a fresh batch cut into squares for the patrons of Village Pizza, and displayed them on the counter, selling for for $1 each.

When I tell you this is the best carrot cake, I mean it!  Lots of love goes into it (grating carrots isn’t easy, and you have to whip the eggs for an eternity to get the most creamy consistency) and you can taste the love in every indulgent bite.  

I finally got the OK from the family to share this recipe, and since Grandma Jean is watching from heaven, I know she will be delighted to know that she lives through the smiles of anyone who tastes this cake.

I make this for Rob every birthday and again every easter.  He says no other carrot cake comes close, and I agree.  This is a special treat so it is not healthy at all. I have not deviated from the original recipe, but feel free to experiment with substitutes! Without further ado, here is Grandma Jean’s famous carrot cake!

The pics aren’t great but trust me- the cake is!

Supplies:

• Two 9” round pans
• Parchment Paper
• Two medium and one large bowl
• Whisk 
• Hand mixer or stand mixer

Ingredients:

For the cake:

• 4 cups grated carrots (hand grating is a must if you’re able!)
• 1 large grated apple (I like honey crisp)
• 1 cup of raisins (or golden if you like)
• 1 cup of chopped walnuts (I like to lightly toast mine!)
• 2 cups all purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon 
• 4 eggs
• 2 cups granulated sugar
• 1 1/4 cups vegetable oil
• 1 tsp vanilla extract

For the frosting (I like to double this!!!)

• 1 softened stick of butter
• 1 8 oz package of cream cheese
• 1 16 oz package of powdered sugar
• 2 tsp vanilla extract

Make the Cake

1. Preheat over to 350 F
2. Grease two 9-inch round cake pans, line the bottom with parchment paper and grease the sides (parchment is my preferred method) or grease and flour bottom and sides.
3. While oven is preheating, In a medium bowl, combine grated carrot, apple, raisins and walnuts 
4. In another medium bowl, whisk flour, baking soda, baking powder, salt and cinnamon in a medium bowl until well blended.
5. In a large bowl, beat eggs until very light and fluffy
6. Add sugar and beat into eggs until it becomes very white and creamy.
7. Stir oil and vanilla into mixture
8. Stir flour mixture to egg/oil/sugar mixture, making sure it is well combined
9. Stir in carrot/apple mixture until well blended together.
10. Pour Evenly into two round pans.
11. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool in the pans for 15 minutes, then sweep a butter knife around the edges and turn pans upside down onto cooling racks to remove from pans, and let cool completely.

When it is all cool, I like to place my cakes in the refrigerator to rest before frosting.

Make the Frosting

1. Mix together the butter and cream cheese 
2. Slowly combine powdered sugar, and continue mixing until creamy and smooth. 
3. Add the vanilla and mix again until completely combined.
4. Frost the cake, and serve! 

Let me know if you make this-my family will be happy to hear if you love it!