I've tried lots of carrot cake recipes and none of them compare to my Mom's version. She uses baby food carrots instead of grated fresh carrots. The result is a super moist cake with a much nicer consistency. This recipe has been published time and time again in the church cookbook, and I cannot count how many times my Mom has taken this to a potluck, birthday or other occasion. You can't beat the cream cheese frosting on top. It's simple, but so rich and decadent. Pecans or no pecans? That's up to you. I usually don't put them in the batter, I save them for the frosting.
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| Mom's Carrot Cake Line-Up |
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| In a mixing bowl, combine sugar and oil. Beat well. |
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| In a separate bowl, combine dry ingredients and set aside. |
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| To sugar and oil mixture, add the eggs... |
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| Add the baby food carrots... |
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| Add vanilla and beat until smooth. |
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| Add the dry ingredients to the creamed mixture, and mix until combined. |
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| Place in prepared cake pan or muffin tin and bake at 350 degrees F. |
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| Meanwhile beat cream cheese and butter until smooth and creamy. |
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| Add vanilla and continue beating until combined. |
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| Add powdered sugar a little at a time. |
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| Beat the heck out of it until it is smooth, creamy and spreadable. |
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| Frost your cake or cupcakes. Garnish with pecans or add them to your frosting. That's up to you. |
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| I left a few plain, my husband doesn't go for pecans. Look how pretty they came out. YUM! |
Mom's Carrot Cake
2 cups sugar
1 cup oil
4 eggs
1 teaspoon vanilla
2 (4.5 ounce) jars baby food carrots
2 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1 (8 ounce) package cream cheese, softened
1 stick unsalted butter, softened
1 tablespoon vanilla
4 cups powdered sugar
1 1/4 cup pecans (whole or chopped)
Preheat oven to 350 degrees F. Combine sugar and oil in a bowl and beat well with an electric mixer. Add eggs, carrots and vanilla, beat until smooth. Combine dry ingredients and add to creamed mixture. Pour into greased 9-inch round cake pans, 9x13-inch pan or muffin pan with cupcake liners. Bake approximately 30 minutes for cakes, 23 minutes for cupcakes. Insert and cake tester in center of cake or cupcake. It should come out clean if cake is done. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
In an electric mixer combine cream cheese and butter until smooth. Add vanilla until combined. Add powdered sugar a little at a time until frosting is thick, smooth and spreadable. Add pecans to frosting or use as a garnish on top of frosting.
Prep Time: Approximately 25 minutes Cook Time: Approximately 30 minutes
2 cups sugar
1 cup oil
4 eggs
1 teaspoon vanilla
2 (4.5 ounce) jars baby food carrots
2 cups flour
1 1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon cloves
1 (8 ounce) package cream cheese, softened
1 stick unsalted butter, softened
1 tablespoon vanilla
4 cups powdered sugar
1 1/4 cup pecans (whole or chopped)
Preheat oven to 350 degrees F. Combine sugar and oil in a bowl and beat well with an electric mixer. Add eggs, carrots and vanilla, beat until smooth. Combine dry ingredients and add to creamed mixture. Pour into greased 9-inch round cake pans, 9x13-inch pan or muffin pan with cupcake liners. Bake approximately 30 minutes for cakes, 23 minutes for cupcakes. Insert and cake tester in center of cake or cupcake. It should come out clean if cake is done. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
In an electric mixer combine cream cheese and butter until smooth. Add vanilla until combined. Add powdered sugar a little at a time until frosting is thick, smooth and spreadable. Add pecans to frosting or use as a garnish on top of frosting.
Prep Time: Approximately 25 minutes Cook Time: Approximately 30 minutes
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