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Grandma Hiers' Carrot Cake Recipe by Paula Deen

1 ratings
Moderate Level
70 MIN 30 Prep + 40 Cook
Servings
$ /Serving
1 ratings
Print
Moderate Level
70 MIN 30 Prep + 40 Cook
8 Servings
$ /Serving

Grandma Hiers' Carrot Cake Recipe by Paula Deen

1 ratings
Print
1 ratings
Moderate Level
70 MIN 30 Prep + 40 Cook
8 Servings
$ /Serving

Ingredients

  • 2 cups all-purpose flour, plus more for pans
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 3 cups carrots, grated
  • 2 (8 oz) packages cream cheese, room temperature
  • 1 stick salted butter, room temperature
  • 1 (16 oz) box powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups pecans, chopped, divided (optional)

Preparation

Preheat oven to 350°. 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 and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and 1 1/2 cups 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.

 

For the frosting:

 

Add cream cheese, butter, vanilla and powdered sugar into a medium bowl and beat until fluffy using a hand mixer. Stir in 1/2 cup nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

Reviews

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1 Review

Kathy
Kathy 9/26/2014
9/26/2014
Wonderful & easy

Wonderful & easy to make. So glad Paula's back!!
We missed you Miss Paula!!