Another Paula Deen Recipe For A Special Birthday Celebration: Grandma Hiers’ Carrot Cake

My mother’s birthday celebration calls for another Paula Deen recipe for a special birthday Grandma Hiers Carrot Cake to be prepared in the test kitchen here at Places In The Home.

another Paula Deen recipe for a special birthday Grandma Hiers Carrot Cake

Paula Deen

Mama loves, no, adores carrot cake except when she is all about a coconut cake.  We bounce back and forth between the two, but tradition and memories are hard to compete with.

mamaw-in-kitchen

Every birthday my maternal grandmother presented my mother with a carrot cake for her birthday.

Always.

carrot-cake-on-blue-cake-stand

As for her recipe for carrot cake?

grandmothers-pound-cake-with-nutmeg-recipe

Her pound cake recipe I’ve got, but only the good Lord and Lucille know her recipe for carrot cake.

Grandma-Hiers-Carrot-Cake (1)

Mamaw guarded that baby with her cake baking life.  She never shared the recipe with anyone (that we know of).  I always figured there are plenty of carrot cake recipes out there to be baked, so I did not give it a thought.

Fast forward to present carrot cake recipe times where I wish I had it her recipe, but find delicious solace in Paula Deen’s Grandma Hiers’ Carrot Cake recipe.

To simply say it is a mere substitution or simply just delicious does not do this carrot cake justice.

Grandma Hiers’ Carrot Cake

Ingredients

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

4 eggs

1 ½ cups vegetable oil

3 cups grated carrots

1 ½ cups chopped pecans, optional

Frosting:

2 (8-ounce) packages cream cheese, room temperature

1 stick salted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

½ cup chopped pecans

Directions

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

carrot-cake-batter

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 prepared 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.

baked-carrot-cake

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer.  Stir in the nuts.

carrot-cake-layers

Spread frosting on top of each cake layer.  Stack the cakes on a serving plate and serve.

enjoy

 

 

 

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