24-Karat Cake
I’m only 24 years old, but I’ve already inherited an heirloom. An heirloom recipe, that is. Last year, I praised my grandmother’s carrot cake as one of the best desserts ever. That’s saying a lot because chocolate is my favorite food. I have fond memories of that cake because it accompanied me since I was four, from birthdays to holidays to “every day.” Like I said before, it was the standard by which I compared all other carrot cakes. No others came close. Sadly, my grandmother had been diagnosed with Alzheimer’s and stopped cooking several years ago.
Up until that post, I was afraid that the cake would be a distant part of my memory. No one knew the recipe except for my grandmother. Thanks to my readers’ comments, I mustered enough courage to ask for the recipe. It seemed like such horrible timing; my grandmother was in and out of the hospital all the time.
Finally, my aunt tracked down the recipe. My grandmother hid it in her purse for 15-20 years! Although she was very frail, my grandmother laughed when she heard that I wanted the recipe. “I can still make the best carrot cake,” she said. About a month later, she fell into a coma and died.
When I made this cake, I was not disappointed. It was just spicy enough and had lots of carrot flavor. Trust me, I’ve exhausted all the variables for the best carrot cake (Nuts or no nuts? Pineapples or raisins? Cinnamon AND nutmeg? Coconut?), but this one is worth its weight in gold.
Here it is, as my mother translated it from Chinese.
Grandma’s Carrot Cake
This receipt is from Jessica Su’s Grandma. She used to bake this cake for the family and it’s enjoyed by everyone.
Ingredients:
2 Cups Flour
2 Teaspoons Banking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Teaspoon Cinnamon Powder
2 Cups Sugar
1 ½ Cups Oil (may reduce a ¼ cup)
4 Eggs (in room temperature)
½ Cup Crashed Walnuts
3 Cups Shredded Carrots
1 Cup Minced Pineapple
2 Teaspoons Vanilla Extract
Direction:
- Shift the flour, banking powder, baking soda, salt, and sugar.
- Beat the egg
- Mix the dry ingredients, beaten egg, oil, carrot, pineapple, walnuts, and vanilla
- Pour the mix in a bundt cake pan (don’t need to oil the pan)
- Preheat the oven to 375 degree, and bake for 1 hour.
Notes/tips:
- For cupcakes, bake for 20 minutes. Yields about 2 dozen.
- I used 1/2 cup of oil and 1 cup of applesauce. It still yielded a moist and airy crumb. Actually, maybe a little too airy! I like carrot cakes that are denser. To combat this “problem,” I recommend using half whole-wheat flour. You may also use 100% whole-wheat pastry flour or white whole-wheat flour.
amanda said,
This recipe not only looks amazing (and carrot cake is one of my favorite sweet things) but the post was also heart-warming and really makes me want to spend more time with the elders in my life. Thanks.
May 31, 2006 at 3:44 am
Gerald said,
Thanks for sharing the recipe with us. It must’ve been amazing to see the recipe and her handwriting on a 20 year old piece of paper.
May 31, 2006 at 10:48 am
mika said,
Wow, looks good. A piece of grandma still lives in this cake. Thanks for sharing a heirloom recipe.
June 1, 2006 at 12:02 pm
lorrain said,
Grandma would be very proud of you for sharing her recipe with public. She would say, “My cake is the best good eats.” (–direct translation from Chinese).
June 1, 2006 at 9:52 pm
Boston gu-gu said,
What a 24-Karat post. You’re amazingly creative as always, thank you for sharing your fond memories of grandmother with us. I know my mom would’ve been so pleased with your 24-Karat Cake.
June 22, 2006 at 12:20 am
Deb said,
Lovely post. My grandma Lillie made the best coleslaw. Wish I’d gotten her recipe for it.
June 25, 2006 at 8:05 pm
jacqueline said,
hello su
my grandma also makes really good carrot cake- the chinese kind though. everytime i go back home during holidays, she will make them for us.
thankyou for a wonderful post to remind us to treasure our family while we can.
xoxo
jackie
May 29, 2007 at 3:42 pm
jen said,
no offense to your grandma, i’m convinced i have the best carrot cake recipe.
when i looked at yours i was surprised to see a shared interesting ingredient, pineapple. but my recipe uses cooked pureed carrots which i’m convinced makes it super moist. it also has coconut which gives it a nice sweet punch. if you ever want to try another one email me for the recipe.
March 1, 2008 at 11:50 pm
yh said,
Thanks for sharing, love that you posted as is. I am sorry you had to say good-bye.
May 27, 2008 at 3:27 pm
livia said,
i am learning about carrots for my work related lessons every tuesday and i am wondering what makes a good carrot. and i need help that .if its okay u let me know how to find out . thanks
October 7, 2008 at 9:55 am