Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 8 servings.
Check off ingredients as you prep.
- 1 1/2 cups all-purpose flour
- 1/2 tsp Salted Perfection Cinnamon Vanilla Finishing Salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp grated nutmeg
- 3 large eggs
- 1 1/4 cups sugar
- 3/4 cup vegetable oil
- 2 tsp grated orange zest
- 3 cups finely grated carrots
- 1/2 cup shredded coconut (for cake batter)
- 1/4 cup chopped pecans (for cake batter)
- 3/4 cup golden raisins
- 2 tbsp all-purpose flour (for tossing mix-ins)
- 1 egg (for frosting)
- 2/3 cup light cream
- 2/3 cup sugar (for frosting)
- 4 tbsp butter
- 1/2 cup shredded coconut (for frosting)
- 1/2 cup chopped pecans (for frosting)
Allergen check: Milk, Egg, Tree nuts, Wheat recognized in these ingredients. Check package labels and substitutions.
Step by step
- Preheat your oven to 350°F (180°C). Grease a 7x11-inch (18x28-cm) or 8x12-inch baking dish.
- Sift together 1 1/2 cups flour, Salted Perfection Cinnamon Vanilla Finishing Salt, baking soda, baking powder, ground cinnamon, and grated nutmeg. Set this dry mixture aside.
- In a large bowl, beat the 3 eggs with an electric mixer. Gradually add the 1 1/4 cups sugar, beating until the mixture is thick and pale.
- Slowly pour in the vegetable oil while beating constantly until it is completely absorbed into the egg mixture.
- Fold the sifted flour mixture into the wet ingredients, adding it a third at a time, until just combined.
- In a separate bowl, toss the grated carrots, orange zest, 1/2 cup coconut, 1/4 cup chopped pecans, and golden raisins with the 2 tablespoons of flour. Stir this mixture into the batter.
- Pour the batter into the prepared baking dish. Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack before frosting.
- Make the frosting: In a saucepan, whisk together 1 egg and light cream. Add the 2/3 cup sugar and butter.
- Cook over moderate heat, stirring constantly, for 10 to 12 minutes until the mixture has thickened.
- Remove from heat and stir in the 1/2 cup shredded coconut and 1/2 cup chopped pecans. Set aside to cool until spreadable.
- Spread the cooled frosting over the cooled cake right in the baking dish. Cut into squares to serve.
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A little more about this recipe
Timing
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
Yield & storage
Original yield
Storage
Store covered in the refrigerator for up to 5 days due to the dairy-based frosting.
From Tony’s kitchen
This Grandma’s Carrot Cake rocks a moist, dense crumb loaded with grated carrots, golden raisins, and pecans, all jazzed up with a splash of orange zest and warm spices. Forget the usual cream cheese—this classic Midwestern treat features a cooked coconut-pecan frosting that’s pure old-school magic. Based on the original restaurant dish, this version keeps those cozy flavors front and center for your kitchen, capisce?
Ingredient notes
Ingredients & allergen check
Major-allergen signals: Milk, Egg, Tree nuts, Wheat
- All-purpose flour
- Salted Perfection Cinnamon Vanilla Finishing Salt
- baking soda
- baking powder
- ground cinnamon
- nutmeg
- eggs
- sugar
- vegetable oil
- orange zest
- carrots
- coconut
- pecans
- golden raisins
- egg
- light cream
- butter
Cinnamon Vanilla blend: Sea salt, Ground vanilla beans, Cinnamon
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
