Before leaving St. Louis for Texas 26 years ago, I vividly recall digging through my mom's recipe box and copying everything I could remember her making over the years. When I came across this carrot cake recipe I jotted it down and tucked it away for a long time before trying it out.
My mom swears this recipe isn't hers and I don't ever recall eating carrot cake as a kid, but my girlfriends love it and this has become the favorite of my BFF, thus the name of the cake.
Following the recipe, I prepare the batter and then this time poured it into two 9-inch pans that have been greased and floured.While the cake is cooling, prepare the cream cheese frosting.
I've learned from experience...you have to make lots of frosting.
For two layers, using a serrated knife, cut the layers in two horizontally.
Before you begin frosting the cake, be sure it's completely cooled otherwise you are going to have one gigantic mess on your hands.
Use generous amounts of frosting between the layers.
It's okay if the frosting starts to spread out between the layers.
You'll want to get down and eyeball the cake to make sure it's level and not lilting one way or the other. Frosting can be used to shore up one side if it's not even.
Once you have all of the layers on the cake, spread a thin layer of frosting all over the cake...this is typically referred to as the 'crumb layer' and it will keep the crumbs from getting into the top layer of cake.
Once the crumb layer is on, pop the cake into the fridge for about 10 minutes to let the frosting set. The final layer of frosting will go on that much easier.
If you are a pecan lover, chop extra pecans and while the frosting is still soft, press the pecans into the frosting, half way up the sides.
Carrot Cake source: Mary Mueller aka Nana
3 cups shredded carrots
1 cup chopped pecans
2 cups granulated sugar
1 ½ cups vegetable oil
1 tablespoon vanilla
4 large eggs, room temperature
3 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups all-purpose flour
1. Preheat the oven to 350 degrees. Using shortening, grease the bottoms of two 9 inch cake rounds or three 8-inch cake rounds and line with parchment or waxed paper. Grease the parchment rounds and dust with flour, tapping out excess.
2. Combine the flour, cinnamon, salt and baking soda.
3. In a stand up mixer, using the padel attachment, combine the granulated sugar and vegetable oil until well blended. Add vanilla and then the eggs, one-at-a-time, mixing well until all is incorporated
4. Add the flour mixture and mix until smooth but avoid over beating. Add the carrots and pecans.
5. Pour, evenly, into prepared pans.
6. Bake for 28 - 30 minutes. Cake is baked when the top springs back.
7. Cool in pans for 10 minutes then turn out onto cooling racks. Cool completely before icing with cream cheese frosting.
Cream Cheese Frosting
8 ounces cream cheese, softened
4 ounces butter, room temp.
1 teaspoon vanilla
1 lb. powdered sugar
Mix well.
Use generous amounts of frosting between the layers.
It's okay if the frosting starts to spread out between the layers.
You'll want to get down and eyeball the cake to make sure it's level and not lilting one way or the other. Frosting can be used to shore up one side if it's not even.
Once you have all of the layers on the cake, spread a thin layer of frosting all over the cake...this is typically referred to as the 'crumb layer' and it will keep the crumbs from getting into the top layer of cake.
Once the crumb layer is on, pop the cake into the fridge for about 10 minutes to let the frosting set. The final layer of frosting will go on that much easier.
If you are a pecan lover, chop extra pecans and while the frosting is still soft, press the pecans into the frosting, half way up the sides. Beautiful and oh so yummy!
Carrot Cake source: Mary Mueller aka Nana
3 cups shredded carrots
1 cup chopped pecans
2 cups granulated sugar
1 ½ cups vegetable oil
1 tablespoon vanilla
4 large eggs, room temperature
3 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
2 cups all-purpose flour
1. Preheat the oven to 350 degrees. Using shortening, grease the bottoms of two 9 inch cake rounds or three 8-inch cake rounds and line with parchment or waxed paper. Grease the parchment rounds and dust with flour, tapping out excess.
2. Combine the flour, cinnamon, salt and baking soda.
3. In a stand up mixer, using the padel attachment, combine the granulated sugar and vegetable oil until well blended. Add vanilla and then the eggs, one-at-a-time, mixing well until all is incorporated
4. Add the flour mixture and mix until smooth but avoid over beating. Add the carrots and pecans.
5. Pour, evenly, into prepared pans.
6. Bake for 28 - 30 minutes. Cake is baked when the top springs back.
7. Cool in pans for 10 minutes then turn out onto cooling racks. Cool completely before icing with cream cheese frosting.
Cream Cheese Frosting
8 ounces cream cheese, softened
4 ounces butter, room temp.
1 teaspoon vanilla
1 lb. powdered sugar
Mix well.
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