Martian Food
Sep 18, 2015

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Grandma Hiers' Carrot Cake

Active time:20 minutes

Start To Finish:1 hour,

Difficulty:

Serving size: 8

Source: Paula Deen

Vegetables, For Kids, Fall/Winter , Family Favorites
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photo

Ingredients:

FOR THE CAKE:
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
4 eggs
1½ cups vegetable oil
3 cups grated carrots
1½ cups pecans, optional
FOR THE FROSTING:
2 8 oz. packages cream cheese, at room temperature
1 stick salted butter, room temperature
1 16 oz. box powdered sugar
1 tsp. vanilla extract
½ cup chopped pecans

Directions:

For the cake:

Pre-heat the oven to 350°F. Grease and dust with flour three 9-inch round cake pans. Line the bottom of the pans with parchment paper. 

In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil, then mix with a hand mixer. Stir in carrots and pecans. 

Pour the cake mixture into the pans and bake for 40 minutes. Allow cakes to cool for 5 minutes before removing them from the pans and placing them to cool completely on wax paper.

For the frosting:

Mix the first four ingredients in a medium-sized bowl. Beat until fluffy, then stir in most of the nuts. Reserve a handful for garnish. Spread the frosting between layers as you stack the cake. Frost the top and sides of the cake and garnish, if desired, with reserved pecans. Enjoy, hopefully in moderation!



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