Easton & Terre Rouge
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Tee Easton's Carrot Cake

Tee Easton's Carrot Cake
Cooking Time:
Imperial (US)
I always make this carrot cake in April. One, because April is Bill's Mom's birthday month and two, because the family always has it for Easter gatherings. I am sure Tee found this recipe in the 50's or 60's, but she always put her touch on it by packing it with lots of grated carrots. So get out your grater and get to work! No Easter gathering this year, but I am going to make it anyway and I have lots of carrots stockpiled for our shelter-in-place. If you can't eat it all, freeze half or give half to your favorite neighbor.
  • 2 cups sugar
  • 2 cups flour
  • 2 tsps baking soda
  • 2 tsps baking powder
  • 2 tsps cinnamon
  • 1 tsp salt
  • 1 1/3 cups cooking oil
  • 4 cups finely grated carrots
  • 3/4 cup chopped walnuts (pecans also good)

Preheat oven to 350°

Grease a 9" x 13" baking pan.


In a bowl combine all dry ingredients and spices with a whisk.

In a small bowl, beat the eggs. Add the oil and combine.

Add the egg mixture to the dry ingredients. Stir to combine well.

Add the carrots and walnuts and mix well.

Spread evenly in pan and bake for 35-40 minutes.


When cool you can top with cream cheese frosting (cream cheese, butter, vanilla and powdered sugar) OR sprinkle with powdered sugar or leave plain.

Also good with vanilla ice cream.