Grandma Heirs' Southern Carrot Cake
Now, I have NO idea who Grandma Heir is but…I would sure love to meet her. I have been making this cake for years and years. It is one of my top 2 requested desserts. The other one is ‘The Best Apple Pie‘.
Normally I make it in a 9×13 cake pan. This last time, in celebration of my daughter's 30th birthday, I made a 2 layer cake. And it looked pretty good. I do struggle with getting the icing to look nice.
This cake is rich and oh so moist. Plus the cream cheese icing is to die for. Serve it with ice cream if you want…I usually eat mine without it!
Make sure that you grease the pan really well (I used butter) or it will stick. Next time I will use the 9″ round silpat liners – what a GREAT idea!
I also used this hand mixer…it works great!
A few tools that I love:
So…here you go!
Grandma Heirs' Southern Carrot Cake
Equipment
- 9×13 cake pans or 9" layer cake pans (2)
- Hand mixer
Ingredients
- 2 cups Plus more all purpose flour
- 2 cups sugar
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp salt
- 4 eggs (room temp)
- 1 1/2 cups vegetable oil
- 3-4 cups carrots (buy them grated – 1 bag is good)
- 2 8 oz pkgs cream cheese (room temp)
- 1 stick salted butter (room temp)
- 1 16 oz box powdered sugar
- 1 tsp vanilla extrace
- 2 cups chopped pecans (divided)
Instructions
- Preheat oven to 350º
- Grease WELL (I use butter) and flour baking pans.
- In a large bowl whisk together the flour, sugar, baking soda, cinnamon and salt.
- Add eggs and vegetable oil. Mix with hand blender.
- Add carrots and 1 1/2 cups chopped pecans.
- Pour evenly into 2 cake pans if making a layer cake. Otherwise, pour all of it into your 9×13 pan.
- Bake 40 minutes.
- Remove from oven and cool for 5 minutes.
- Remove from the pans and place on waxed paper to cool completely before frosting
For the frosting:
- Mix together cream cheese, butter and vanilla. Cream until smooth.
- Add powdered sugar and mix until smooth.
- Stir in 1/2 cup pecans.
- Spread on cake.
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