Here’s the thing.
My Mom has the best Carrot Cake recipe in the world. I know, everybody says that about their Mom’s Carrot Cake. But the thing is, my Mom’s really is the best. Also, she’s the best! I digress. One of my cousins would say that it’s actually her Mom’s recipe that she got from her MIL from some cooking magazine many years ago. I’ve always thought of it as my Mom’s recipe and that probably won’t change any time soon.
We ate a very large meal on Easter Sunday with our best friends, and this cake was the perfect topper. Unfortunately, we got so into eating this cake that I forgot to take nice pictures. You’ll have to deal with my crappy, badly lit, ugly plate photos. The horror!
4 XL Eggs
2 Cups Sugar
1 Cup Oil (Veggie, Canola, Etc)
2 Cups Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Teaspoon Cinnamon
3 Cups Grated Carrots
Preheat oven to 325 Fahrenheit. Prepare two 9 inch cake pans. Grease and flour, and line with parchment or wax paper. This is a crucial step….if you do not line your pans with that paper, you will not be getting that cake out of the pan. I learned that the hard way!
In a large bowl, beat eggs and sugar until light and fluffy. Add oil and blend.
Sift dry ingredients. Beat into egg/sugar mixture. Stir in carrots. Pour into prepared pans. Bake 45-60 minutes. Cool Completely before frosting.
1 8oz. package Cream Cheese
1/4 lb softened Butter
1 lb Confectioner’s Sugar
1 Tablespoon Vanilla Extract
1 Cup chopped Pecans
In a food processor, coarsely chop nuts (I always chop mine finer because I prefer the texture that way – but it’s up to you!) Set Aside. Process remaining ingredients until frosting is creamy. Add nuts and blend until finely chopped.
Enjoy! It’s one of my favorite cakes in the whole wide world….and I’ve tasted a lot of cakes.
Some pictures for your enjoyment: