MOM’S CARROT CAKE




Hey everyone! I’m linda , ! I’m thrilled to be here today, sharing one of my family’s favorite Spring recipes, MOM’S CARROT CAKE

For as long as I can remember, my Mom has been making the most delicious carrot cake… I mean this cake is requested for just about every family function. People rave about it, grab another piece, and continue to rave.

I did deviate a little from her recipe in that I made it into a two layer cake and to add some toasted coconut, mainly because I have a *slight* obsession with coconut lol. I also swapped out a little of the oil for some applesauce to make it a touch healthier.

Now I do know that some people prefer some raisins in their carrot cake, or pineapple… so feel free to add a bit of whatever you love to your cake. For me, I grew up on this carrot cake, so I keep to what I’m used to 🙂




To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes, Please Head On Over To Next Page button

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I thought this would be a great recipe to share with you all, since it’s coming up on Spring and Easter here soon… but really, this cake is just perfect any time of year. The rich moist cake combined with the lusciously creamy frosting… it’s definitely a year-round cake!


MOM’S CARROT CAKE

Ingredients

Preheat oven to 350 degrees F.

butter your pan

2 cups all-purpose flour, plus some for pans

2 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 tsp pumpkin spice

4 eggs

1 1/2 cups vegetable oil

3 cups grated carrots

1 1/2 cups chopped pecans, optional

  • Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

Instructions

  1. Grease (butter) and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

    In a large bowl, Mix your flour, sugar, baking soda, cinnamon, pumpkin spice,and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans.

    Pour into pans. Bake for about 40 minutes. Remove from oven and cool for 5 minutes. Then remove from pans, placing on the waxed paper and allow to cool completely before frosting.

    For the frosting:

    Add cream cheese,powdered sugar,vanilla, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

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