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Momma's Carrot CakeThis is one of my mom, Becky’s best recipes that we always love for the fall holidays! It is a crowd pleaser! Rich and delicious!
Ingredients for cake:
2 cups of flour
2 cups of sugar
1 tsp of salt
1 tsp of baking soda
1 tsp of cinnamon
1 cup of oil
3 eggs
3 cups of grated carrots
Directions:
Step 1: Preheat oven to 350 degrees.
Step 2: Mix dry ingredients (flour, sugar, salt, baking soda, and cinnamon) together in a large mixing bowl.
Step 3: Cut about 4 large carrots into 3 segments and put them into your salad shooter. Once you have shredded the carrots, you will shred them again. This process insures a perfect mix between the batter and carrots.
Step 4: Slowly add wet ingredients (oil and eggs) into the mixing bowl with dry ingredients. Put the carrots into the batter until they are evenly mixed.
Step 5: Flour two circular baking pans until evenly coated, then pour batter evenly into each pan.
Step 6: Bake in the oven for 45 minutes or until fully cooked. You can check to see if the cake is done by poking the center of the cake with a toothpick. If the toothpick comes out clean, then the cake is done.
Step 7: Take cake out and let cool.
Ingredients for icing:
1 8oz package of room temperature cream cheese
1 box of 10x sugar
1 stick of room temperature butter
1 tsp vanilla
2 handfuls of pecans
1 handful of brown sugar
Directions:
Step 1: Mix sugar with cream cheese and butter until evenly mixed.
Step 2: Add vanilla.
Step 3: Pound pecans in a bag to save for decorating.
Directions for decorating cake:
Step 1: Place one of the round cakes on your serving platter.
Step 2: Ice sides and a thin layer on top of the round cake.
Step 3: Carefully place the second round cake on top of the iced cake.
Step 4: Ice sides and a generous amount on top of the second round cake.
Step 5: Spread in a circular motion all over the cake to create texture.
Step 6: Sprinkle pecans and brown sugar on top of the cake
Copyright © 2008-2015 Rachel Lynn Harper
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