Just Like Grundy’s Carrot Cake
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
Cake
- 4 Cups grated carrots use the grating attachment on the food processor!
- 1 cup pecans roughly chopped
- 2 cups all-purpose flour
- 2 t. baking powder
- 2 t. baking soda
- 3/4 t. salt use table salt not sea salt
- 2 t. ground cinnamon
- 1/2 t. ground ginger
- 3 large eggs
- 1 1/4 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
Cream Cheese Frosting
- 2 8 oz. packages cream cheese
- 1/3 cup buttermilk
- 1 stick (8 T.) softened and unslated butter
- 2+ cups powdered sugar
- 1 t. vanilla extract
- 1/2 cup chopped pecans chop finer than cake nuts as this is added to the top of the finished cake.
Ingredients
Cake
Cream Cheese Frosting
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Instructions
Cake
- Preheat oven to 350°F. Using a 9" x 13" pan grease and flour the bottom and sides you can also use parchment paper on the bottom as well. Sift the dry ingredients together in a large bowl. In a mixing bowl (I use a stand mixer with the paddle attachment) add eggs and sugar and mix until pale in color. Add oil and then add dry ingredients - mix well. Fold in the pecans and carrots and pour into the prepared pan. Bake for 45 minutes or until a toothpick comes out clean. Set on rack to cool and while cooling prepare the cream cheese frosting.
frosting
- In a large mixing bowl beat together the cream cheese, butter, vanilla and powdered sugar until smooth -add the buttermilk and beat for 3 minutes until smooth . I like a heavy frosting on carrot cake so I'm not looking for fluffy. Adjust sugar amount as need to the consistency you like, Frost the top of the cooled cake and garnish with 1/2 cup chopped pecans (walnuts if you prefer). Refrigerate and enjoy!
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