Wednesday, October 31, 2007

Mom's Carrot Cake

In my family we like this cake VERY moist - to get it that way make it a couple of days early. It does not have to be refrigerated.

2 Cups Flour
2 Tsp Cinnamon
1/2 Tsp Salt
1 Tsp Baking Powder
2 Tsp Baking Soda
2 Cups Sugar
4 Eggs (Room Temp)
1 1/2 Cups Corn Oil
3 Cups Grated Carrots
1 Tsp Vanilla

8 OZ Cream Cheese (Room Temp)
1 Stick Butter (Room Temp)
1 Box Confectioner Sugar
1 Tsp Vanilla
1 Cup Pecans (Chopped)
Preheat oven to 350*. Prepare 3- 9 inch cake pans grease, flour and line each pan with parchment paper.

Mix first four ingredients together and set aside. To a large bowl add sugar, oil, eggs, and vanilla - mix well. Then add the three cups of carrots to the wet ingredients and mix again. Begin to slowly add the dry ingredients to the large bowl and then add cake batter to pans. Cook cakes for 30 minutes, checking after 20 minutes. They are done when a toothpick is inserted and comes out clean. Cool cakes in pan for 10 minutes, then turn out on cooling racks to cool completely before frosting.
Mix cream cheese and butter together, add vanilla and powdered sugar slowly until well mixed. Begin to add icing between layers then ice the sides of the cake. Add the pecans to the remaining frosting and use it to ice the top of the cake.

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