This recipe has been in my family for years. It was my grandmother’s and then my mom’s now mine. I make it EVERY Easter. It’s pretty straight forward in the ways of carrot cake. You will not be disappointed if you love carrot cake.
Here is the cake recipe:
3 cups flour (all purpose)
2 cups sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1 cup chopped pecans
3 cups grated carrots
1 (8 oz) can of crushed pineapple
1 1/2 cup oil (I usually use half coconut/half vegetable oil) My grandmother always used canola. Either way tastes great. I just like the hint of coconut.
1 1/2 tsp of vanilla
4 eggs well beaten
Mix all dry ingredients together. Then add wet ingredients. Mix together till incorporated.
Grease and flour (2) 8” or 9” cake pans, divide batter evenly in pans
Bake at 350 for 25-35 mins depending on oven.
Icing:
1 (32 oz) bag of powder sugar
2 (8 oz) cream cheese (softened)
2 sticks of butter (softened)
2 tsp vanilla
Mix butter and cream cheese together. Add sugar by the cup full, add vanilla. (May use 2 tablespoons of milk to thin icing).
Remove cake, let cool. Icing cake, then top with chopped pecans or praline pecans.
That is it! Let me know what you think!
