Grandma Hiers' Carrot Cake
Recipe courtesy Paula Deen
Prep Time:
20 min
Inactive Prep Time:
--
Cook Time:
40 min
Level:
Easy
Serves:
8 servings
Ingredients
* Butter, for pans
* 2 cups all-purpose flour
<http://www.foodterms.com/encyclopedia/flour/index.html>, 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
Directions
Frosting:
* 2 (8-ounce) packages cream cheese
<http://www.foodterms.com/encyclopedia/cream-cheese/index.html>,
room temperature
* 1 stick salted butter, room temperature
* 1 (16-ounce) box powdered sugar
<http://www.foodterms.com/encyclopedia/powdered-sugar/index.html>
* 1 teaspoon vanilla extract
<http://www.foodterms.com/encyclopedia/extracts/index.html>
* 1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans;
Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda
<http://www.foodterms.com/encyclopedia/baking-soda/index.html>, cinnamon
<http://www.foodterms.com/encyclopedia/cinnamon/index.html>, and salt.
Add eggs and vegetable oil
<http://www.foodterms.com/encyclopedia/vegetable-oils/index.html>. Using
a hand mixer, blend until combined. Add carrots and pecans, if using.
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.
For the frosting:
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.
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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