5 Videos | Photo: Grandma Hiers' Carrot Cake Recipe
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
Directions
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
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 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.
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By Chef #1198747
on April 28, 2013
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This was just okay, not deserving of the raves, in my opinion. I made it exactly as stated. In the future, I will revert back to my old recipe for carrot cake, one by Southern Living, which uses a hot buttermilk glaze poured over a warm cake before frosting with cream cheese icing. That makes for a much moister, tastier cake!!
By momto4ks
on April 28, 2013
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I don't personally like carrot cake but my friends and family are big fans. I was asked to make a carrot cake for a recent get together and I chose this recipe. I'm so glad I did because it was a big hit. I was told all evening how Goff my cake was, and even requests to make it for other special occasions
By Mmmm....Num, nums!
Boise, ID
on April 25, 2013
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I give this cake an average of 4.5 stars. 4 for the first night and 5 for the second night's piece. I swear, the cake got better and better as it sat, especially chilled in the fridge. I absolutely adore carrot cake. This was my first homemade cake that I have made not from a box. It was very simple and besides a minor disaster when transferring the cake from the pan, I was very impressed with my efforts and so were my guests!
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