Grandma Helen never measured anything when she baked this classic for Sunday dinners. It took a few tries but I think I captured that exact comforting flavor she was known for.

Variations & Tips
If your memories of carrot cake lean sweeter, you can swap 1/2 cup of the granulated sugar for packed light brown sugar to add a hint of molasses depth. For more texture, fold in up to 3/4 cup total of chopped nuts and/or raisins, or even a small handful of shredded coconut, keeping in mind that extra mix-ins will make the top even more rustic and bumpy, just like a well-loved family recipe. If you prefer a lighter spice, cut the cinnamon in half and skip the nutmeg; for a cozier, fall-like cake, add a pinch of ground cloves or ginger. To make this feel more like a snack cake, skip the cream cheese in the batter and bake as directed; the cake will be a touch lighter but still moist from the carrots. For a slightly tangier frosting, use a heaping 8 ounces of cream cheese and reduce the butter to 6 tablespoons, thinning with milk as needed. This recipe also works in two 8-inch square pans or a 10×15-inch jelly roll pan—just keep an eye on the baking time, as thinner cakes will bake a bit faster. And if you’re cooking for a smaller household, the baked, unfrosted cake freezes well: cool completely, wrap tightly, and freeze up to 2 months, then thaw, frost, and serve when you’re ready for a taste of Sunday dinner at Grandma’s.