Grandma Eva’s Carrot Cake
Soft, moist, and the occasional crunch. A carrot cake that'll make you forget you're getting in some vitamin C. Prep Time: 20 min Cook Time: 25 min Yield: 24 pieces INGREDIENTS CAKE 1...
Soft, moist, and the occasional crunch. A carrot cake that'll make you forget you're getting in some vitamin C.
Prep Time: 20 min
Cook Time: 25 min
Yield: 24 pieces
INGREDIENTS
CAKE
- 1 1/2 cup Oil (canola, vegetable or corn oil)
- 1 1/2 cup Sugar
- 4 Eggs
- 2 cup Flour
- 2 tsp Cinnamon
- 2 tsp Baking Powder
- 2 tsp Baking Soda
- 3 cup Carrots grated carrots
- 1 cup pecans, Daily Crunch walnuts or a mixture of both chopped
- 1 tsp Vanilla
ICING
- 1 8 oz package cream cheese softened
- 1 stick butter softened
- 1 lb of powdered sugar
INSTRUCTIONS
CAKE
- Mix oil and sugar. Add eggs one at a time and beat well. Add dry ingredients. Fold in carrots and nuts.
- Bake in 3 8” cake pans or 2 9” till done (approximately 25 min, but be sure to not overcook)
ICING
- Combine the softened cream cheese, softened stick of butter, and powdered sugar
- Spread and top with a mini carrot and parsley top and enjoy!