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Momma's Carrot Cake

This 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


                  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


                  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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