Carrot Cake – Aunt Gerrie’s Recipe
Makes 3 – 8" cakes or 1 – 9" tube pan
Ingredients
Cake:
- 4 large Eggs
- 1 1/4 C. Vegetable Oil
- 2 C. Sugar
- 2 C. Flour
- 2 tsp. Baking Soda
- 1 tsp. Salt
- 2 tsp. Cinnamon
- 1/2 tsp. Vanilla Extract
- 3 C. Carrots grated
- 1 C. Pecans chopped
Frosting:
- 2 ½ lb. Confectioners’ Sugar
- 1¼ C. Butter softened
- 1⅓ C. Cream Cheese softened (10oz.)
- ¼ C. + 1 Tbsp. Vanilla Extract
- 2 C. Pecans toasted and chopped
Instructions
Directions For Cake:
- Beat eggs, mix with oil then sugar.
- Combine dry ingredients, then mix all together.
- Add grated carrots and pecans.
- Bake in 3 (8”) cake pans or a 9” tube pan (greased and floured) at 350°F for 24-30 minutes or until toothpick inserted in center of cake comes our nearly clean.
Directions for Frosting:
- Combine butter and cream cheese; stir in sugar, add vanilla and pecans.
- (save some pecans to sprinkle on the top).
- When cake is cooled; frost and top with reserved pecans.
- Serve and enjoy!
