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Grandma Hiers’ Carrot Cake

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  • Prep time: 30 minutes
  • Cook time: 30 minutes
  • Servings: 30

Ingredients

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

Directions

Preheat oven to 350 °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 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.