The Agent's Cookbook: Grandma June's Carrot Cake

Some recipes just never go out of style—and this is one of them. Our Grandma June's Carrot Cake has been a family favorite for over 80 years, and for good reason. Packed with cozy spices and tender bits of carrot, this cake is as comforting as it is delicious. Whether you're celebrating a spring holiday, hosting a weekend get-together, or just baking for the fun of it, this tried-and-true classic is always a hit.

What makes it special? It’s the kind of cake that feels like home. Moist and flavorful with a subtle spice, it’s the perfect balance of sweet and earthy. And let’s not forget the frosting—rich, tangy cream cheese icing that takes every bite to the next level. Feel free to dress it up with chopped nuts or a sprinkle of cinnamon, or just enjoy it in all its simple glory.

Carrot Cake Recipe

Ingredients:

• 2 C all-purpose flour

• 2 C sugar

• 2 tsp baking soda

• 2 tsp salt

• 2 tsp cinnamon

• 1/2 tsp nutmeg

• 1 C vegetable oil

• 2 eggs

• 3 C grated carrots

Directions:

1. Preheat oven to 350°F and grease and flour a 9" x 13" cake pan.

2. In a mixing bowl, combine flour, sugar, baking soda, salt, nutmeg and cinnamon.

3. Add oil and eggs, then beat for an additional 2 minutes until the batter is creamy and smooth.

4. Fold in the grated carrots until batter is uniform

5. Pour batter into the prepared pan and bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cream Cheese Frosting:

Ingredients:

• 1 8 oz package cream cheese, softened

• 1/2 C butter, softened

• 1 tsp vanilla

• 4 C powdered sugar

Directions:

1. Beat cream cheese, butter and vanilla until smooth.

2. Add powdered sugar, then continue beating until well combined and fluffy.

3. Cut the cooled cake in half horizontally. Spread half of the frosting on the bottom layer, then top with the second layer and cover the entire cake with the remaining frosting.

Tips for the Perfect Carrot Cake:

🥕 Freshly grated carrots make all the difference—skip the pre-shredded stuff if you can.

🌰 Love a little crunch? Fold in chopped walnuts or pecans for extra texture.

🍍 A spoonful of crushed pineapple adds extra moisture and a light, fruity note.

🧁 This recipe also makes fantastic cupcakes—just shorten the baking time and you’re good to go!

This carrot cake isn’t just a dessert—it’s a little piece of our family’s history. We hope you love it as much as we do. Let us know how yours turns out—we’d love to hear! 🥕💛🍰

Grandma June's original recipe card