Mom’s Carrot Cake

Trust me on this one . . . anything that starts with “Mom” is the bomb!   My mom should have opened her own bakery – we would be ka-BLILLIONAIRS by now!!!

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon

Sift together all these ingredients and set aside.

  • 2 cup sugar
  • 1 1/2 cup vegetable oil, (canola is preferred)
  • 4 eggs

Beat all these ingredients well, and slowly add flour mixture.  Add the remaining ingredient.

  • 3 cups grated carrots
  • 2 cups chopped pecans (or walnuts)

Pour batter into 2 round cake pans, greased and floured.  Bake at 375 – 400 degree’s for 35  – 40 minutes.

Cream Cheese Frosting:

  • 1 8oz cream cheese, soft
  • 3/4 box powder sugar
  • 1 tsp vanilla
  • 1 stick butter

Cream butter and cream cheese, then add sugar and vanilla and beat well.

Note:  Let cakes cool before frosting and make sure to get some of that cream cheesiness in the middle layer too!  The less sugar used the better, apparently this recipe is a ‘consistancy’ sort of thing.  You want it thick enough to spread without pulling the cake apart while doing so.

No Kidding – this is a YUM, YUM, YUMMY!!!!

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One response to “Mom’s Carrot Cake

  1. You ain’t kidding about that! Your Mom’s cooking is THE BEST!!! I love being able to have her recipes, THANK YOU!!! And while we’re on the subject of your Mom, please give her a good strong hug and a kiss for me! Please tell her I said “Merry Christmas”!!

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