Grandma Hiers' carrot cake

Try Paula's family recipe for this Southern-style carrot and pecan cake.

  • Preparation Time20 mins
  • Cooking Time40 mins
  • Serves8
  • DifficultyEasy
Butter, for pans
280g plain flour, plus more for pans
400g sugar
2 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp salt
4 eggs
375ml vegetable oil
225g grated carrots
225g chopped pecans, optional

For the frosting

450g cream cheese, room temperature
110g salted butter, room temperature
450g icing sugar
1 tsp vanilla extract
75g chopped pecans
1) Preheat oven to 180C/Gas 4. Grease and flour 3 (20-cm) round pans; Line bottom of the pans with greaseproof paper.

2) In a large bowl, combine flour, sugar, bicarbonate of soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

3) Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on greaseproof paper and allow to cool completely before frosting.

For the frosting:

1) 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.

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