My Grandmother's Carrot Cake
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- 2 1/2 c
- all purpose flour
- 2 c
- 2 tsp
- 1/2 tsp
- 2 tsp
- 3 c
- shredded carrots
- 1 1/2 c
- 1 c
1Turn on oven to 350 degrees.
Combine flour, sugar, soda, salt and cinnamon in a large mixer bowl. Add the shredded carrots, oil and the (slightly beaten) eggs.
Mix all ingredients with an electric mixer.
Add the pecans.
2Pour your cake batter into 3 (9") round cake pans.
Bake at 350 degrees in oven for 25 to 30 minutes.
Cool on rack before frosting your cake.
1 8oz. package cream cheese
1/2 cup butter
2 tsp. vanilla
4 1/2 to 4 3/4 cups powdered sugar
4Beat together cream cheese, butter and the vanilla until light and fluffy.
Gradually add the powdered sugar, (2 cups at a time) and beat well. Add the remaining powdered sugar if needed to make it to a spreading consistency.
Frost between layers of cake, then frost the top and sides.