Carrot Cake
| |

MawMaw’s Carrot Cake Recipe

This post may contain affiliate links. If you use these links to buy something we may earn a commission.

My grandmother

My mother gave me a binder full of recipes. Most were typed but as I was looking through the binder I found some older, handwritten recipes. One was handwritten by my grandmother, and I was so glad to have this recipe. I call her MawMaw. It is a Southern thing. She has passed so this makes the recipe even more special.

MawMaw in 2016 and MawMaw & PawPaw back in their younger days.

The handwritten recipe was for a carrot cake. Now, she had written all the ingredients and how long and at what temperature you should bake the carrot cake but that was it.

It says 2 cups of carrots. It did not tell if they were to be chopped or shredded. It certainly does not read as a modern-day recipe. I am going to make this cake and go by her exact instructions. This will be fun and I cannot wait to taste MawMaw’s carrot cake.

I am going to do my best to replicate her recipe. I know it will turn out great. I hope you like it too!!

I am so grateful that I have this handwritten recipe from my MawMaw. I will treasure this recipe and the paper it is written on forever. It was a complete surprise to find it and I hope I find many more in the future.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
MawMaw's Carrot Cake

MawMaw’s Carrot Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

There is nothing better than a family recipe or better yet, trying to decipher the recipe.  This recipe is my grandmother’s handwritten carrot cake recipe.  What a gem to find!!

  • Total Time: 2 hours 30 minutes
  • Yield: 12 1x



Carrot Cake

3 Cups Flour

1 Tsp Baking Soda

1 1/2 Tsp Cinnamon

1/2 Tsp Salt

2 Cups Shredded carrots

2 Cups White sugar

3 Eggs

2 TBSP Buttermilk

1 1/2 Tsp Vanilla

1 Cup Crushed pineapple

1 1/2 Vegetable Oil

1 1/2 Cups Pecans (optional)

Cream Cheese Frosting

1 8-ounce package of cream cheese. (Room temperature)

1 lemon or orange, Juiced.

1 Box or 16 ounces of confectioners sugar. (Powdered sugar)


Carrot Cake

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 13 X 9-inch baking pan.
  3. In a bowl, add flour, baking soda, cinnamon, and salt.  Set aside.
  4. Using a stand mixer or food processor, add sugar, eggs, buttermilk, and vanilla.
  5. Drizzle in vegetable oil while the mixer is running.  Then add pineapple and carrots.
  6. Once thoroughly mixed, add in flour mixture.
  7. Turn off the mixer and add pecans by hand.
  8. Scrape batter from the mixer into the baking pan.  Bang on the counter to release air bubbles.
  9. Bake at 350 for 1 hour.
  10. Remove and allow the cake to cool.
  11. Once cool, spread cream cheese frosting and enjoy!!

Cream Cheese Frosting

  1. In a bowl add the cream cheese, juice or lemon, or orange and 1 box (16 ounces) of confectioners (powdered) sugar.  Mix until creamy.  Add to the cake once the cake has cooled.
  • Author: Kari
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: dessert

Is It Good?

This carrot cake turned out to be so good. The whole family loved it. This is a great cake to take with you to family reunions or picnics or other events you have with your family. Enjoy!!

Until next time,


Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star