Grandma’s Carrot Cake | Recipe Remake

This carrot cake won first prize in a Yankee recipe contest more than 70 years ago. Fondly titled “Grandma’s Carrot Cake” by the original recipe writer, this dessert retains its homey charm in our revamped version below, which has a few new twists for modern cooks. A luscious frosting made with rich cream cheese and browned butter (made by simmering the butter until the milk solids caramelize and take on a nutty flavor) perfectly complements the cake’s spices, which we bumped up for added flavor. We also swapped the round layers to a time-saving 9-by-13-inch format that rises well and slices cleanly, thanks to an egg-rich batter. The result is a simple, flavorful cake that you can serve for breakfast or dessert—after all, it’s at least part vegetable.

Grandma’s Carrot Cake

Katherine Keenan

As the Associate Digital Editor for Yankee Magazine, Katherine writes and edits content for NewEngland.com, manages the New England Today newsletter, and promotes Yankee Magazine on social media channels. A graduate of Smith College, Katherine grew up in the White Mountains of New Hampshire and currently lives in Maine.

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