Grandma Hiers’ Carrot Cake

Grandma Hiers' Carrot Cake

Recipe courtesy Paula Deen


  • 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


  • 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


  • 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.

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