Mom's Carrot Cake

Prep: 20 min Cook: 40 min Yield: 8 servings

Mom's Carrot Cake
Mom's Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

  • 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

Directions

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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