My Mom's Carrot Cake
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
-
Cake
- 354.88 ml oil
- 473.18 ml sugar
- 4 eggs
- 709.77 ml grated carrots
- 473.18 ml flour
- 9.85 ml cinnamon
- 9.85 ml baking soda
- 4.92 ml salt
-
Filling and topping
- 226.79 g cream cheese
- 453.59 g powdered sugar
- 118.29 ml butter or 118.29 ml margarine
- 4.92 ml vanilla
- 236.59 ml chopped pecans or 236.59 ml walnuts
directions
- Preheat oven to 325 degrees F.
- In a large bowl, cream oil and sugar together.
- Add eggs one at a time, beating after each addition.
- Add carrots and stir.
- In a separate bowl, sift flour, cinnamon, baking soda, and salt together.
- Add flour mixture to the sugar mixture.
- Blend together.
- Oil and flour 3 round cake pans.
- Pour mixture into pans.
- Bake for approximately 40 minutes.
- While cakes are baking, prepare the filling.
- Cream butter, cream cheese, and sugar.
- Add vanilla and nuts.
- When cakes have cooled completely after baking, spread the filling on top of each layer.
- Stack the layers and ice the rest of the cake.
- Grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.
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