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Grandma Rose's Regal Carrot Cake

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“Another recipe from my mother. It's quite rich and tasty. The prep times are a guess, I've never made the cake myself, just enjoyed it. My mother has given me all of her recipe cards, she can no longer bake, I hope that I have not missed something in the translation, if so, please feel free to email me! I am so not a baker, so if something doesn't look right, I probably won't pick up on it!”
READY IN:
1hr 25mins
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour generously a bundt pan.
  3. Cream together the first 4 ingredients.
  4. Sift together the next 4 ingredients.
  5. Slowly add the sifted ingredients to the creamed mixture.
  6. When well incorporated, add the crushed pineapple and grated carrots.
  7. Mix and blend together well.
  8. Bake for 35-40 minutes or until knife comes away clean from center of cake.
  9. While cake is baking, prepare the frosting.
  10. Cream together the first 3 ingredients.
  11. Slowly incorporate the powdered sugar until you reach a frosting of nice consistency (you may find you need a little less powdered sugar).
  12. When cake is done, let it cool. Remove from pan and continue to let it cool completely on a wire rack.
  13. When cake has COMPLETELY cooled, frost it.

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