Grandma Hiers' Carrot Cake
Recipe courtesy Paula Deen
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
Frosting
- 16 oz cream cheese room temperature
- 1 stick salted butter room temperature
- 16 oz powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup chopped pecans
Instructions
- 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, cinnamon, and salt. Add eggs and vegetable oil. 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 fosting
- 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.