Stately Carrot Cake
In trying to recall where I got this recipe and who gave it to me, I simply can't remember these details. What I do recall is it was the first homemade cake that I ever made and I think I was about 17 years old at the time. (I believe I got it from a very old cookbook here in the South which was ruined and thrown away when I moved to Elvis's home town of Tupelo, Mississippi.)
When I am among family and or friends and the subject of cooking comes up, someone always pipes up and states: "Kay makes the best carrot cake." My carrot cake has changed many peoples opinions about carrot cake. It appears many feel or felt as I did... They HATED carrot cake! I am so glad they have had a change of taste buds and now admit they love it... But not just any carrot cake will do !!
(I am naming it Stately Carrot Cake because so many are called Carrot Cake on this site. Some are exactly the same as mine, but my icing is different than theirs so I have decided you may want to try my cake. The icing does make a big difference.)
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- 2 c
- 1 1/2 c
- salad oil
- eggs, well beaten
- 2 tsp
- baking soda
- 2 c
- 2 tsp
- baking powder
- 2 tsp
- ground cinnamon
- 1 tsp
- 1 c
- pecans, chopped (i use my black n decker chopper)
- 16 oz
- fresh carrots (shoe string carrots preferred), diced (black n decker chopper)
- (8 ounce) package cream cheese, at room temperature
- 4 Tbsp
- butter, room temperature
- 2 tsp
- pure vanilla extract
- 1 lb
- box powdered sugar
- (6 ounce) can crushed pineapple, very well drained
CARROT CAKE ICING
Preheat oven at 325.
Mix sugar and salad oil together and then add eggs, mixing well. Add all dry ingredients to the mixture except for your chopped carrots and pecans. After mixing very well (no more lumps) fold into mixture, your carrots and pecans.
Bake in 3 greased and floured (I use Baker's Joy) 9 inch round cake pans and bake for 30 to 35 minutes depending on slight oven variations.
Check to see if it is done using a toothpick. Remove from cake pans and place on cooling rack.
Using a mixer, cream the cream cheese and butter until smooth. Add vanilla, powdered sugar and well drained pineapple. Thorughly blend.
Place a thin layer on top of each layer of cake and then ice the entire cake.
*TIP* for all those who have never made a homemade icing----
When I was a beginner cook, I thought I would use a little more butter and use an extra Tablespoon of pineapple juice for a more moist icing... Boy was I wrong with that idea... My cake may have tasted good, but it was all but stately. ((lol)) This cake is already perfected "as is". Always trust your icing recipe or it may be too thin of a consistency. A runny-like icing is unappealing to the eye. (This stately carrot cake looks so beautiful placed on a cake stand with a lovely glass dome.)
A final note on this cake--- My family requests it every Thanksgiving and Easter. You may find yours requesting it for those big events too. :)
Also, you may prefer making it in an air bake 13 X 9 cake pan. I suggest cooking it on 300 degrees for 45 minutes to an hour. I rarely do bake it this way, but it's practical for ease in transporting the cake. Just be watchful because I do not recall the exact time for the baking process to be completed. Use a toothpick to determine if it is done. :) I suspect it is baked at 50 minutes.