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Grandmama Hiers’s Carrot Cake

Recipe information

  • Yield

    serves 16 to 20

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans (optional)

Frosting

One 8-ounce package cream cheese
8 tablespoons (1 stick) butter
One 16-ounce box powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans

Preparation

  1. Step 1

    Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 9-inch round greased, floured pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxpaper, and allow to cool completely before frosting.

  2. Frosting

    Step 2

    Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.

Paula Deen's Kitchen Classics
TagsLayer CakeCakeDessertCarrotRoot VegetableVegetablePecanNutBakingCookbooks
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