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Author Notes: Neva (my late Mom Mom)’s carrot cake recipe is flawless. It's got the most perfect texture combination between the moist, rich cake and the crunchy, pecany (is that a word?) frosting. People literally lined up for one of these beauties. It even won a blue ribbon at the North Carolina State Fair. Note: to make your own self-rising flour, whisk together 2 cups all-purpose flour, 3 tsp. baking powder, and 1/2 tsp. salt. This cake can be frozen. Simply wrap in foil. —Mary Catherine Tee
- 2 cups sugar
- 1 cup vegetable oil (such as Crisco)
- 4 eggs
- 2 teaspoons vanilla, divided
- 2 cups self-rising flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 3 cups grated carrots
- 3 1/2 cups confectioners' sugar
- 1 stick of butter, room temperature
- 1 cup chopped pecans
- 8 ounces cream cheese, room temperature
- Line 3 round 8-inch cake pans with parchment paper and heat the oven to 350*F. Add sugar, oil, eggs, and 1 teaspoon vanilla to a bowl. Beat well.
- In a separate bowl, combine the flour, baking soda, and cinnamon. Add slowly to the sugar/oil mixture, stirring to incorporate.
- Fold in the carrots. Divide among 3 prepared pans.
- Bake for 30 minutes. Once cake passes the toothpick test, remove from oven and cool on wire racks.
- For the filling/frosting, use an electric mixer to mix the confectioners' sugar, butter, remaining 1 teaspoon vanilla, and cream cheese on medium-high speed until smooth. Turn off mixer. Add chopped pecans and mix on medium-low speed until nuts are incorporated. Refrain from eating all of it with a spoon. Spread between layers and on the side and top of cake once the cake has cooled completely.
- This recipe is a Community Pick!