Today is my mother’s birthday. The celebration calls for another Paula Deen recipe to be prepared in the test kitchen here at Places In The Home. My mother adores carrot cake almost as much as she does coconut cake. We bounce back and forth between the two, but tradition and memories are hard to compete with. My late grandmother always made my mother a carrot cake for her birthday. It was her thing, so to speak. Her recipe? Who knows. She guarded it, never shared it, and I always figured there are plenty of carrot cake recipes out there to be baked. I most surely proved the latter right the first time I prepared Paula Deen’s Grandma Hiers’ Carrot Cake. To simply say it is delicious does not do it justice!
Grandma Hiers’ Carrot Cake
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans, optional
2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees 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 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 all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.
Stir in the nuts. Spread frosting on top of each cake layer.
Stack the cakes on a serving plate and serve.
Enjoy and Happy Birthday, Mother.