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Grandma Hier's Carrot Cake Recipe

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This recipe for Grandma Hier's Carrot Cake is from The Williamson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
2 c all purpose flour
2 c sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
1 c vegetable oil
1 sm container applesauce
3 c grated carrots

Frosting
2 (8 oz) pkgs room temperature cream cheese
1 stick room temperature salted butter
1 (16 oz) box powdered sugar
1 tsp vanilla extract
2 c chopped, divided (optional) pecans
Directions:
Directions:
Preheat oven to 350 °F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and 1 1/2 cups pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add cream cheese, butter, vanilla and powdered sugar into a medium bowl and beat until fluffy using a hand mixer. Stir in 1/2 cup nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Grandma Hier is not our grandma. I'm actually not sure whose Grandma she is, but the recipe came from Paula Deen. I made it one year for Easter and Dale Williamson said it was the best cake he's ever had in his life! It's since become a family favorite at Easter and Thanksgiving. I did modify a bit - original recipe calls for 1-1/2 c oil but I like using 1 c and the applesauce. She also just frosts the top of each layer -- I usually have enough to do the tops and the sides.

 

 

 

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