From 1963 to Today: A Family Carrot Cake Tradition

As part of our 2026 Synod Assembly under the theme Rooted in God’s Story, we are creating a community recipe book — Rooted at the Table. Submit your recipe by Friday, May 1, 2026, and learn more here.

Submitted by Carol Lee McElwain (St. Johns Episcopal Lutheran Church, Williams)

This carrot cake recipe carries more than flavor—it carries decades of memory.

Carol Lee McElwain first received the recipe at age thirteen from one of her father’s classmates. Originally guarded as a closely held family recipe, it became a treasured annual tradition in Carol’s home for more than fifty years.

After her father’s passing, Carol decided the recipe’s story deserved to continue by being shared with others.

Recipes often become part of how we remember those we love, connecting generations through repetition, care, and celebration.

Buttermilk Frosted Carrot Cake

Ingredients

  • 2 cups white sugar

  • 11/2 cups Wesson Oil

  • 1/2 teaspoon black walnut extract

  • 4 eggs

  • 3 cups grated carrots

  • 2 cups self rising flour

  • 1 cup walnut halves

Instructions

Blend sugar, oil, eggs and flavoring in a mixer. Blende well for sugar to dissolve. Add Grated carrots in salad maker, then stir into batter with spoon. (Don't use mixer) Add flour and walnuts, blending well and bake in a greased tube pan for 1 hour t 350° check with cake tester to be sure the middle is cooked.

FROSTING:

  • Blend 1 cup white sugar

  • 1/2 cup buttermilk

  • 1 teaspoon lite corn syrup

  • 1/2 teaspoon soda

Blend above ingredients in a sauce pan and bring to a boil and boil 5 minutes, need to stir it, then pour while hot over cake which has been allowed to cool in the pan and taken out on put on serving platter (make your own self rising flour: 1 cup white flour, 1 1/2 teaspoons baking powder, 1/4 tsp salt)

Story

This recipe was given to me by one of my father's classmates when I was 13 years old. My father begged her to give him the recipe but then she asked him who would be making it and he said me so she give me the recipe.

She told me that is was a family recipe and not to give it out. I made this cake every year from 1963 until June 1 of 2019, the last one as my father passed in October.

The lady had passed away many years before and I figured it is such a different recipe for carrot cake and I am sure she wouldn't mind we sharing.

Grand Canyon SynodBrian FlatgardRooted at the Table, Recipes, 2026 RecipesComment