Nothing says spring better than carrot cake. It’s perfect for Easter or Mother’s Day, a full moon, a Tuesday, your kids are going back to school . . . whatever. You don’t need a reason to enjoy this!
My great-grandma was born in the early 1900s and passed away when I was just a year old.
My family always raved about this carrot cake she used to make, so now I make it every year on my daughter’s birthday.
I have to make two now because everyone wants some to take home. It will disappear quickly! This is a tried and true recipe, and I love that it has been in my family for so long!
2 C flour
2 C sugar
2 tsp baking soda
3 tbsp cinnamon
1 tsp salt
4 whole eggs
1 1/2 C vegetable oil
3 C grated carrots
1 C chopped pecans
1 tsp vanilla
grate carrots (use food processor or box grater)
chop pecans (pulse in food processor or put in gallon Ziplocs to smash)
Preheat oven to 350º F
Sift flour, sugar, baking soda, cinnamon, and salt in large bowl. Beat eggs separately and add but do not stir. Add vegetable oil and mix well with mixer. Add grated carrots and mix again. Add pecans and vanilla and mix again.
Pour in greased and floured bundt pan or angel food pan and bake at 350ºF for 40-45 minutes or until toothpick comes out clean.
Pecan Cream Cheese Frosting
The addition of pecans really elevates this cream cheese frosting. Because of the pecans, you don’t have to worry about being neat while icing. Just smother it on there! Be sure the cake has cooled completely before frosting.
1/2 C butter
8 oz pkg cream cheese
4 C powdered sugar
2 tsp vanilla
1 C chopped pecans
Bring butter and cream cheese to room temperature. Mix butter and cream cheese. Gradually add in powdered sugar. Add vanilla and mix. Add pecans and mix.
Enjoy your carrot cake!
Originally published March 2021.
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