Grandma Hiers' Carrot Cake (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
butter, for pans |
2 cups all-purpose flour, plus more for pans |
2 cups sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
1 teaspoon salt |
4 eggs |
1 1/2 cups vegetable oil |
3 cups grated carrots |
1 1/2 cups chopped pecans, optional |
2 (8-ounce) packages cream cheese, room temperature |
1 stick salted butter, room temperature |
1 (16-ounce) box powdered sugar |
1 teaspoon vanilla extract |
1/2 cup chopped pecans |
Directions:
1. Frosting:
2. Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
4. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
5. For the frosting:
6. Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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