Grandmama Hiers’s Carrot Cake

Name: Grandmama Hiers’s Carrot Cake
Yield: serves 16 to 20
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 2 teaspoons baking soda; 2 teaspoons cinnamon; 1 teaspoon salt; 4 eggs; 1 1/2 cups vegetable oil; 3 cups grated carrots; 1 1/2 cups chopped pecans (optional); One 8-ounce package cream cheese; 8 tablespoons (1 stick) butter; One 16-ounce box powdered sugar; 1 teaspoon vanilla; 1/2 cup chopped pecans

December 14, 2011

Recipe information

Yield
serves 16 to 20

Ingredients

2 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon salt

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans (optional)

Frosting

One 8-ounce package cream cheese

8 tablespoons (1 stick) butter

One 16-ounce box powdered sugar

1 teaspoon vanilla

1/2 cup chopped pecans

Preparation

Step 1
Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil and mix well; add carrots and pecans. Pour into three 9-inch round greased, floured pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxpaper, and allow to cool completely before frosting.
Frosting
Step 2
Combine all ingredients except for nuts and beat until fluffy. Stir in nuts. Frost cake.

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