Carrotcake
Busia means grandmother in Polish and this world famous recipe has been a holiday staple for generations. This carrot cake is sure to be one of your family favorites for years to come.
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Busia Alice’s Carrot Cake

Ready In: 2 hours

Prep Time: 45 minutes

Cook Time: 30 minutes

Serves: 12-14

Ingredients

  • 2 cups flour, sifted
  • 2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 2 cups sugar
  • 1 1/2 cups canola oil
  • 4 eggs
  • 2 cups finely grated Cal-Organic Carrots
  • 1 (8-oz.) can crushed pineapple, drained
  • 1 (3.5-oz.) can flaked coconut
  • 1 (12 oz.) can cream cheese frosting, or use Grandma's frosting recipe
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sift together flour, baking powder, baking soda, salt, and cinnamon. Add sugar, oil, and eggs, and mix well. Add carrots, pineapple, nuts, and coconut, and blend thoroughly.
  3. Grease and flour three 9-inch round cake pans, then divide the batter evenly among the pans.
  4. Bake for 25 to 30 minutes. Be careful not to overcook—cake should be very moist.
  5. Remove from oven and cool a few minutes in the pans. Turn pans over and cool cakes on a wire rack. Fill layers and frost top and sides with cream cheese frosting.

Grandma’s Frosting

If you have a extra time, try making frosting Grandma’s way! Her recipe calls for a ½ cup unsalted butter, a teaspoon of vanilla, an 8-ounce package of cream cheese, and a pound powdered sugar. Combine the unsalted butter, cream cheese and vanilla, then beat until creamy. While beating, add powdered sugar gradually. If mixture is too thick to spread, add small amount of milk. Enjoy!

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