carrot cake cupcakes!

Grandmas know what they're doing when it comes to cooking and baking!

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! 

Here's what you'll need . . .

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)

Frosting

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)

Preparation

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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