With Easter just a few short days away, thought I’d share a fool-proof Carrot Cake recipe from Paula Deen. Was my first attempt at a layer cake last year, and got the thumbs up to make it again this year.
However, this is not a low-cal dessert. Save your Weekly PointsPlus for this splurge and share, share, share! You’ll enjoy even just a nibble, trust me!
Courtesy of Paul Deen; Paula’s Best Dishes – Southern Generations; Food Network
Yields 8 servings
- Butter, for pans
- 2 cups all-purpose flour, plus more for pans
[Busy Crab Note: In lieu of the flour and butter for the cake pans, I sprayed my pans with Baker’s Joy, a non-stick baking spray with flour in it. Find it in your supermarket’s baking aisle.]
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 1/2 cups vegetable oil
- 3 cups grated carrots
- 1 1/2 cups chopped pecans, optional
- 2 (8-ounce) packages cream cheese, room temperature
- 1 stick salted butter, room temperature
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans (or use Baker’s Joy, as noted above); Line bottom of the pans with parchment paper.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.
For the frosting:
Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.