My Moms Carrot Pecan Cake
- Time 70 minutes
- Serves 12
Ingredients
- 1 1/2 Cups cooking oil
- 2 Cups granulated sugar
- 2 Cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon vanilla
- 4 eggs(room temperature)
- 3 Cups grated raw carrots
- 1 Cup chopped nuts
How to make it
- Preheat oven to 325 degrees F.
- Generously grease and flour 2- 9 inch cake pans.
- A 10 inch tube pan works well also.(This is how I do it!)
- Line with waxed paper for easy release.
- Combine the oil and sugar. Mix well.
- Sift the dry ingredients together.
- Add half of flour mixture to the sugar/oil mixture.
- Add the rest of the flour mixture with the eggs, beating well after each addition.
- Add the carrots and mix well.
- Fold in the pecans. (TIP: before adding the nuts to the cake, toss the nuts around with a small amount of flour so they won't sink to the bottom of the cake)
- Bake for 1 hour 10 minutes(or until toothpick inserted comes out clean)
- Cool completely on racks.
- Remove the waxed paper.
- My Favorite Cream Cheese frosting.
- 1 stick butter - softened
- 8 oz cream cheese - softened
- 4 cups powdered sugar
- Vanilla
- Beat the butter and cream cheese until fluffy. Add powdered sugar and vanilla. Spread on cooled cake. Top with nuts if desired.
Oh my goodness! This cake is my absolute favorite ... but I say that about all cakes! LOL - I hope everyone has thawed out from the snow and ice last week. We didn't have any drama, thank goodness!! On a normal day it would take my daughter about 20 minutes to get home from the train station. Tuesday it took over 2 hours! Talk about a nervous wreck! We all got home and didn't leave out until Thursday. We had everything we needed and didn't have to venture out until Friday. - Hugs - Jett
