Carrot Cake

In keeping with the theme of my mom’s dishes, I wanted to share her carrot cake recipe. My mom has been making this carrot cake for years, and while I am somewhat biased, it is the best carrot cake I have tasted by far. For large family get-togethers or events, this cake seems to get more mileage out of a large sheetcake pan, but if you are serving a smaller dinner crowd, it can definitely be stacked into a two tier layered cake. I always get compliments on this cake and several inquiries for the recipe. This would be a great addition to any holiday dinner, sure to please your guests!

Carrot Cake

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For the Cake:

2 cups sugar

4 eggs

1 cup vegetable oil

3 cups grated carrots

2 cups flour

2 teaspoons soda

2 teaspoons cinnamon

1/4 teaspoon salt

For the Frosting:

1 stick unsalted butter, room temperature

6 oz package cream cheese, room temperature

1 box of confectioner’s sugar

2 teaspoons vanilla

1 cup chopped pecans

To Make the Cake:

Mix the sugar, eggs, and oil in a mixing bowl. Add grated carrots. Mix in flour, soda, cinnamon, and salt. Pour into a greased 9 x 13 baking pan. Bake at 350 degrees for 50 to 55 minutes. Cool cake before frosting.

To make the Frosting:

Combine the butter, cream cheese, confectioners’ sugar, and vanilla. Mix into smooth. Once cake has cooled, spread frosting on top of cake and sprinkle with chopped pecans.