Mom's Carrot Cake 🥕


Mom's Carrot Cake 🥕


°Butter, for molds

°2 cups flour

°2 cups of sugar

°2 teaspoons baking soda

°2 teaspoons ground cinnamon

°1 teaspoon of salt

°4 eggs

°1 1/2 cup vegetable oil

°3 cups grated carrots

° 1 1/2 cups chopped pecans, optional

°2 packages (8 ounces) cream cheese, room temperature

°1 stick salted butter, room temperature

°1 box (16 ounces) powdered sugar

°1 t vanilla extract

°1/2 cup chopped pecans


Preheat oven 350 degrees F. Grease and flour 3 round pans (9 inches); Line the bottom of the molds with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil. Using a hand mixer, mix until smooth. Add carrots and pecans, if desired.

Pour into moulds. Bake for about 40 minutes. Remove from the oven and let cool for 5 minutes. Remove from pans, place on waxed paper and let cool completely before frosting.

For the icing:

Add all ingredients, except nuts, to a medium bowl and beat until fluffy using a hand mixer. Stir in nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving platter and serve.

Enjoy !

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