Grandma Bolyard’s Carrot Cake

Like everyone, I have very specific holiday memories. Each Easter, we always went to my Grandma’s house. No matter our ages, we always had Easter baskets, she made homemade peanut butter eggs, and we had a huge dinner. The table was always overflowing with food, so much so that it spilled over onto the stove, the counter, and she even kept her rolls on her washer (yep, her washer.) She had a “cold room” where she kept all the desserts, and this carrot cake was one of the many treats we had that we all looked forward to.

I’m not a big fan of carrot cake, but this recipe has always been one I’ve loved. It might have been because my Grandma always made it perfectly, and because of the memories that are attached to it. In her recipe, she even noted to use a wooden spoon to stir the ingredients-not a mixer-and my sister and I have both followed those directions carefully when making the cake.

It’s slightly labor-intensive, but worth the time it takes to make it. I now make it every Easter, and every once in a while I’ll take it to work. I never make it home with leftovers!

Grandma’s Carrot Cake

Cake Ingredients:

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

3/4 c. buttermilk

2 c. sugar

2 tsp. vanilla

3/4 c. vegetable oil

1 c. walnuts (finely chopped)

3 eggs, beaten

8 oz. pineapple (drain slightly, but leave some juice)

2 c. grated carrots

3 1/2 oz. coconut (this equates to appx. 1/2 cup)

1. Preheat oven to 325 degrees. Grease and flour a 13×9 inch pan and set aside.

2. Add flour, baking soda, cinnamon, and salt in a small bowl, and mix together. Set aside.

3. In a large bowl, cream buttermilk, sugar, vanilla, vegetable oil, and eggs with a wooden spoon until well-mixed. Stir in dry ingredients, and then add walnuts, pineapple, carrots, and coconut. The mixture will be very heavy.

4. Add batter to well-greased pan, and then bake for 50 minutes.

5. Let cool for at least one hour before frosting-I usually frost the next day if I can.


13 oz. cream cheese

1 lb. (3 1/2-4 c.) powdered sugar

1/2 tsp. salt

1/2 c. butter or margarine

2 tsp. vanilla

Mix cream cheese, powdered sugar, salt, butter, and vanilla, beat until smooth.


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4 thoughts on “Grandma Bolyard’s Carrot Cake

  1. jenniebites says:

    i am going to bookmark this…i love carrot cake, and anyone’s grandma’s recipe must be a winner!

  2. Alison says:

    Oh this looks like a good gooey texture-y cake 🙂 I’ve been looking for a carrot cake.

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