Grandmas Carrot Salad Recipes

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OLD-FASHIONED CARROT SALAD



Old-Fashioned Carrot Salad image

Provided by Ina Garten

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 6

2 bunches topped carrots
1 cup good mayonnaise
1/2 golden pineapple, peeled and chopped
1/2 cup raisins
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Peel the carrots and grate them in a food processor fitted with the large grating attachment. If you lay the carrots on their sides in the feed tube, you will have nice long grated strands.
  • Place the grated carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt, and pepper. Toss well and season to taste. Serve chilled or at room temperature.

GRANDMA'S CARROT SALAD



Grandma's Carrot Salad image

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs. Wynkoop

Categories     Salad     Vegetable Salad Recipes     Carrot Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 5

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

Steps:

  • Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

GRANDMA CHICS CARROT CAKE 1968



Grandma Chics Carrot Cake 1968 image

Yummmmy yummmmy in my tummmmy cake !!!!!!! My mom-in-law, finally gave this recipe to me in 1968, after every weekend out at the cottage, I would eat it all up, and leave nothing for them to take home. There's always a new way to get their prized recipes.......375 degrees oven 45 minutes, remove poke holes place on filling and return to 375 degrees oven last 15 minutes, 9 1/2 cup greased and floured tube pan. Remember also if you use a bundt pan they have a tendency to cook faster, and if not careful could result in a drier cake. Also I like to make the holes for the topping with the handle of a wooden spoon that way everything goes into the cake a little better, leaving only a slight amount on top.

Provided by andypandy

Categories     Dessert

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 23

2 cups grated fresh carrots (should be 4 carrots)
4 whole eggs
2 cups granulated sugar
1 cup golden raisins or 1 cup drained crushed pineapple
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons cinnamon
3 teaspoons baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 cup canola oil or 1 cup vegetable salad oil
2 teaspoons vanilla extract
1/2 cup chopped walnuts
3 tablespoons melted butter
1/2 cup brown sugar
2 tablespoons Carnation Evaporated Milk
1/4 cup chopped walnuts
i usually make one and a half times the topping with nuts, chopped fine the cake can take that much, using a wooden spoon to poke holes almost to the bottom
2 1/2 tablespoons water
1 dash salt
2 teaspoons instant coffee granules
1 tablespoon butter
1 1/3 cups powdered icing sugar

Steps:

  • Cake Method: Beat eggs, and gradually add the sugar Blend in the grated carrots Sift the dry ingredients together and add alternately with the salad oil Blend in the vanilla Add the nuts Add the raisins OR pineapple Pour into prepared pan Bake the first 45 minutes at 375 degrees.
  • Remove from oven With a large handle of a wooden spoon or skewer poke holes all over the cake.
  • Down to bottom.
  • Pour topping into holes and all over top Place back into oven for the last 15 minutes 375 degrees.
  • Test with a tester, should come away clean.
  • When done remove from oven Place onto a cooling rack.
  • Cool completely When cool glaze with a coffee glaze over the top and over the sides.

Nutrition Facts : Calories 487.1, Fat 21.8, SaturatedFat 3.7, Cholesterol 61.1, Sodium 318.2, Carbohydrate 69.9, Fiber 2, Sugar 47.9, Protein 5.5

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This is my grandmother's recipe. It's super moist and delicious. Frost with your favorite cream cheese frosting

Provided by Aubry177

Categories     Dessert

Time 1h

Yield 1 Cake

Number Of Ingredients 10

2 cups flour
2 cups sugar
2 cups carrots, grated
1 (8 ounce) can crushed pineapple in juice
1 tablespoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 cup oil
3 eggs
1 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees. Grease and flour cake pan to prevent sticking if you plan on serving cake out of the pan.
  • Combine dry ingredients then add remaining ingredients. Bake for 45 minutes. (oven times vary).
  • Frost with Cream Cheese Frosting.

Nutrition Facts : Calories 5625.2, Fat 311.9, SaturatedFat 40.6, Cholesterol 558, Sodium 2825.3, Carbohydrate 674.3, Fiber 27.7, Sugar 448.6, Protein 66.1

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. -Denise Strasz, Detroit, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 14

2 cups sugar
1-1/2 cups canola oil
4 large eggs, room temperature
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups shredded carrots (about 6 medium)
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Beat first 4 ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely., For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake.

Nutrition Facts : Calories 593 calories, Fat 35g fat (7g saturated fat), Cholesterol 68mg cholesterol, Sodium 292mg sodium, Carbohydrate 67g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

GRANDMA'S CARROT SALAD



Grandma's Carrot Salad image

My grandma used to make this carrot salad all the time and I loved it. Now I make it to honor her and it's almost as good as hers.

Provided by Mrs Wynkoop

Categories     Carrot Salad

Time 35m

Yield 6

Number Of Ingredients 5

1 pound shredded carrots
1 ¼ cups raisins
2 tablespoons mayonnaise, or to taste
1 teaspoon lemon juice
¼ teaspoon salt

Steps:

  • Mix carrots and raisins together in a large bowl. Whisk mayonnaise, lemon juice, and salt together in a small bowl until smooth. Pour lemon juice mixture over carrot mixture and stir until carrots are completely coated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 167.1 calories, Carbohydrate 34.7 g, Cholesterol 1.7 mg, Fat 4 g, Fiber 3.4 g, Protein 1.8 g, SaturatedFat 0.6 g, Sodium 179 mg, Sugar 24 g

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