This is a wonderful carrot cake recipe !! My family has made this for many years. Everyone loves it.
When grating the carrots, I use the smallest hole to grate the carrots very fine. They will almost ‘melt’ into the batter.
This was the pan I used, thinking it was an 8-inch pan, when it was closer to a 9-inch pan. Therefore, I only made 2 layers instead of the 3 layers I normally make when using my 8-inch pans. In this recipe, I have taken Crisco and greased my pan all around.
This is the pan I floured after greasing the pan. Shake out the excess flour.
This is the uncooked batter that I’ve poured in the greased and floured pan.
This is the baked cake. Mix the frosting ingredients and put half of the frosting on top of the first layer and spread just to the edge, then place the 2nd layer on top of the frosting and spread the rest of the frosting on top around to the edge. If you make 3 layers, just repeat the process again.
This is the finished cake. Can’t wait to try it. The edge of the cake tastes like candy, very good.
- 3 cups grated carrots
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs, well beaten
- 1-1/2 cups vegetable oil
- 1 teaspoon vanilla
- 1 (16-ounce) package powdered sugar
- 1 ( 8-ounce) package cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Combine first 7 ingredients; stir in eggs, oil, and vanilla, mixing well. Spoon batter into 3 greased and floured 7-1/2-inch cake pans.
- Bake at 350 degrees for 30 minutes or until cake tests done.
- Cream together the powdered sugar, cream cheese, butter, vanilla until well
- blended; stir in pecans.
- Spread Cream Cheese Frosting between layers and on top of cake while still