Carrot Cake

August 20, 2012

I mentioned my Mom was visiting last week and we had several things planned to accomplish.  She arrived on Thursday afternoon and we wasted no time getting to it.  My sister in law's mother makes the most scrumptious carrot cake from scratch.  And when I say scratch, I mean grates her own carrots!!  So when my sis in law posted on FB last week that she had just finished a marathon baking session with her mother, AND used home grown carrots from her garden, I knew I had to have one.  My mother arrived with gifts in tow.  My birthday presents from her, (among them a pink scarf from her recent trip to Europe)  and three round layers of wonderful carrot cake to be frosted!  

We started the afternoon by doing a little shopping for all our planned activities, and of course frosting ingredients! We planned on sewing, a little jewelry making, and monograming with my heat embosser.  Needless to say, we accomplished all the projects we planned, and there is no cake left!!   But we did rationalize it by walking over 5 mile on Sunday at the race I talk about here!  The BF has a better understanding as to where I get my sweet tooth after this visit with my mother!!  I was thrilled when my sister in law said I could share the recipe with you!  Enjoy!  

Heat over to 350 degrees
3C Carrots, grated
2 C flour, sifted
2C Sugar
1t Cinnamon
1t Salt
2t Baking Soda
1 Scant C Vegetable Oil
4 eggs
Grease 3 nine inch round cake pans, then place a 9 inch circle of parchment or wax paper on the bottom of the greased pan and then flour the edges of the pan. Grate carrots and set aside. Sift flour into a bowl, add sugar, cinnamon, soda and salt and mix well.  Add oil and eggs and mix well.  Then add carrots.  Divide evenly into 3 nine inch round cake pans and bake.  After removing from oven, seperate the edge of the cake from the pan with a spatula and then invert onto parchment paper or onto a cooling rack.  Remove the pan and take the round of parchment paper off the top of cake immediately.   After cooled completely, ice.  This cake freezes really well.
8 oz. cream cheese
1 lb. powdered sugar
1 stick butter
1 tsp. vanilla
1 cup chopped pecans
Beat soft cream chesse and butter together and then add vanilla and powdered sugar.  When all creamed together nicely, add chopped nuts.  YUM!
Don't make the icing between layers too thick or you will run out of icing.  

Oh, and when you make it? Be sure to invite me over to eat with you!!  You're welcome!!
Photos by Lisa

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  1. girl you rocked this carrot cake! looks amazing. last year for N's birthday i made him a carrot cake from scratch, it was a piece of work for sure! cutting all those carrots. good lord! ha

    happy monday!

  2. yum! this looks soo delicious! it's been awhile since i've had some!

    Sandy a la Mode


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