It could be because I adored my grandma, but I remember loving everything she served us (except liver pâté . . . sorry, grandma.)
Looking back lovingly, I'm sure my grandma's food taste so good because she didn't spare butter, or other flavor enhancing bases . . . like most grandmas (big smile!). She cooked and baked with LOVE and everything in her kitchen cupboard!
So when I came across Paula Deen's Grandma Hier's Carrot Cake recipe, and read the ingredients, I thought "Now that Grandma knew how to bake a Carrot Cake!"
And after making Grandma Hier's Carrot Cake (and enhancing it slightly, with more spices) . . . I was right! It was moist, flavorful, and delicious! And the cream cheese frosting is creamy, tangy, and has just the right amount of sweet!
Like most old-fashioned recipes, this one's easy to prepare . . . and I'm sure you'll find that most of the ingredients are already in your fridge and cupboard, especially if you're a baker.
Treat yourself and your family & friends
to an old-fashioned Carrot Cake!
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt
4 eggs, room temperature
1 1/2 cups vegetable oil
3 cups FINELY grated carrots
1 1/2 cups chopped pecans (optional)
2 (8-ounce) packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
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, ginger, cloves, 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.
Cupcakes: Bake at 350 degrees F for 20-22 minutes
For the frosting
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts, if using. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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