Friday, November 20, 2020

An old family favorite recipe — Carrot Cake

Photo shared by Kathy Griffith

With the holidays coming up, I thought it appropriate to share an old family favorite recipe. This one is from the kitchen of my mama, Fay Lankford. It’s actually one of the few recipes I have from my childhood.

Mama’s recipe calls for a glaze versus frosting but I’m sure it would taste just as good with a cream cheese frosting. 

I hope you enjoy it!

Carrot Cake

1 ½ cups vegetable oil

2 ½ cups sugar

4 egg yolks

5 tablespoons hot water

2 ½ cups all-purpose flour

1 ½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 tsp. nutmeg

1 tsp. cinnamon

1 tsp. ground cloves

1 ¾ cups grated raw carrots

1 cup chopped pecans

4 egg whites

Preheat oven to 350. Grease and flour a 10” Bundt cake pan. Cream oil and sugar until well mixed. Beat in egg yolks, one at a time, beat well. Beat in hot water. Sift together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. Beat into egg mixture. Stir 1 ½ cups carrots, then pecans into batter. Beat egg whites until forms soft peaks, fold into batter. Bake 60 – 70 minutes. Cool 15 minutes, remove from pan.


¾ cup confectioner’s sugar

1 tablespoon lemon juice

Mix confectioner’s sugar and lemon juice together and drizzle over cake. Top with remaining carrots.


  1. I love carrot cake My mother in law taught me her carrot cake made with carrot jars of baby food Maybe I’ll post it vs the one I’ve changed to now

  2. Please do Jeanne. I'd love to see that one.