Grandma Hier's Carrot Cake
Makes 8 Servings
Cake:
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 ½ cups vegetable oil
3 cups grated carrots
1 ½ cups chopped pecans, optional
Frosting:
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Make the cake:
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 pans (of the same size!); Line bottom of the pans with parchment paper.
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. Add eggs and vegetable oil. Using a hand mixer, blend until combined.
5. Add carrots and pecans, if using.
6. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes.
7. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
1. Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.
2. Stir in the nuts.
3. Spread frosting on top of each cake layer.
4. Stack the cakes on a serving plate and serve.
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