Serving and Storage
Once baked, remove the cake from the oven and let it cool in the pan for about 10–15 minutes before loosening the edges with a thin knife. Carefully invert it onto a wire rack to finish cooling. This cake is wonderful served slightly warm — many say the first slice, fresh from the oven, is the best of all.
Store leftovers tightly covered at room temperature for up to three days or in the refrigerator for up to a week. The flavors continue to meld as it rests, and the texture remains moist. For a special touch, dust the top lightly with powdered sugar before serving, though it truly doesn’t need a thing.
Tips for Success
- Use fresh carrots: Grate them finely by hand for the best texture and moisture.
- Don’t overmix: Folding gently keeps the crumb tender and prevents the cake from becoming heavy.
- Check for doneness: Every oven is different, so begin checking around the 1 hour 15-minute mark. The cake is done when it springs back lightly to the touch and pulls slightly from the sides of the pan.
Granny’s Carrot Cake is proof that simple, honest ingredients make the most memorable desserts. Whether enjoyed warm from the oven or a day later when it’s even richer, this cake embodies the love and comfort of home — the kind of recipe that deserves to be passed down, just like Granny intended.
