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Carrot Cake

Paula Dean's modified carrot cake recipe.

Ingredients

  • 2 c. flour
  • 2 c. sugar
  • 2 t. baking soda
  • 2 t. ground cinnamon
  • 1 t. salt
  • 4 eggs
  • 1 1/2 c. vegetable oil
  • 3 c. grated carrots
  • 1/3 c. finely chopped pecans, optional
  • 10 oz. crushed pineapple, plus 1/4 c. juice from can
  • Frosting:
  • 2 8 oz. packages cream cheese, room temperature
  • 1 c. unsalted butter (2 sticks), room temperature
  • 7 c. powdered sugar, a little less than 32 oz.
  • 2 t. vanilla extract

Directions

  1. Preheat oven to 350°. Grease and flour 3 9 inch round pans. Line bottom of pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs, vegetable oil, and pineapple. Using a hand mixer, blend until combined. Add carrots, reserve 1/8 c. for garnishing the top, and pecans if using.
  2. Pour into pans. Bake for approximately 25 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

    3. For the frosting

  3. Add all ingredients into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of each cake layer. Stack the cakes on a serving platter and serve. Top the cake with reserved carrots and nuts if desired.
  4. Tips: I like to use the carrots from Dillons' salad bar and chop them with a food chopper. When adding the pineapple juice add a little at a time to get the right consistency.