Grandma's Carrot Cake


Carrot Cake:

  • 2 cups of sugar
  • 3/4 cups of vegetable oil
  • 3/4 cups of brown butter (homemade)
  • 3 cups of grated carrots
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 1/2 teaspoons of baking soda
  • 1 pinch of salt
  • 2 teaspoons of cinnamon
  • 1 teaspoon of ginger
  • 1 cup of chopped roasted pecans
  • 1 cups of crushed and drained pinneapples
  • 1 cup of currants
  • 1/2 cup white chocolate
  • 4 eggs

Cream Cheese Frosting:

  • 1 1/2 packs of cream cheese
  • 750 grams of icing sugar
  • 1/2 cups + 1 tablespoon of soften butter
  • 1/2 vanilla pod

For Decoration:

  • Different color food coloring


Carrot Cake:

  1. Roast the pecans. (In the oven for about 12 minutes at 325°F.)
  1. Brown the butter: Put the soften butter (3/4 cups) in a saucepan and melt at low-medium heat. Let the butter sizzle. When it stops crackling it means the water has evaporated and it should start frothing. At this point use a spatula to verify the color of the melted butter and when it looks like light caramel take of the heat and poor into a bowl.
Sizzling butter
  1. In a mixing bowl, cream brown butter, vegetable oil and sugar.
  2. Add 1 egg at a time in the mix.
  3. In another mixing bowl, mix together all dry ingredients except the sugar since it was added at step 3.
  4. Add white chocolate, pecans, grated carrots and pineapple, then whisk together until combined. Don't whisk to much.
  1. Pour mixture in 3 greased molds
  1. Bake for 45 minutes at 350°F.

Cream Cheese Frosting

  1. In a mixing bowl, cream soften butter, cream cheese and vanilla pod.
  2. Gradually add the icing sugar.


  1. Use food coloring to make different color frosting and use the back of a small frosting spatula to make the frosting look like brushstrokes.


Megan Chartrand-Robichaud

January 21, 2020