Mom’s Carrot Cake
Ingredients
- 6 cups flour sifted
- 1 tbsp ground cinnamon
- 1 ½ tbsp baking soda
- 3 cups sugar
- 2 ¼ cups canola oil
- 6 eggs unbeaten
- 4 ½ cups carrots shredded
- ¾ tsp kosher salt
Carrot Cake Icing
- 1 ¼ cups pecans chopped
- ¼ cup pecans chopped – held for topping
- ¾ cup butter softened
- 12 ounces cream cheese room temperature
- 3 tsp vanilla extract
- ¼ tsp kosher salt
- 1 ½ pounds powdered sugar
Instructions
- Thoroughly sift together: flour, cinnamon, and baking soda. Set aside.
- In a separate mixing bowl cream together: salt, sugar, and canola oil to produce a wet mixture.
- Fold the unbeaten eggs and carrots into the wet mixture.
- Fold the sifted dry ingredients into the wet mixture until just combined. DO NOT OVERMIX.
- Fill prepared (with oil and flour) muffin tin with equal parts of the mixture and let stand for 20 minutes.
- Place cakes in a 300 degree oven for 45 minutes. Test cakes with a toothpick inserted and when removed it is clean.
- Remove baking pan from the oven and let rest on a baking rack for 30 minutes then move to refrigerator still in pans for 1 hour of cooling.
- After 1 hour, remove the cakes from pan and place on sheet tray to ice and top with pecans (icing recipe below).
Icing
- Place all the pecans on a sheet tray in a 300 degree oven for 10 minutes to lightly toast. Remove from oven and cool to room temperature.
- With electric mixer, cream together the butter, cream cheese, vanilla extract and salt.
- With mixer on low, slowly add the powdered sugar and mix until smooth.
- Fold in the unreserved toasted pecans and place the remaining pecans aside to top the cakes with.
Nutrition
Serving: 1sliceCalories: 1024kcalCarbohydrates: 162gProtein: 12gFat: 37gSaturated Fat: 14gCholesterol: 143mgSodium: 864mgPotassium: 348mgFiber: 4gSugar: 109gVitamin A: 8880IUVitamin C: 3mgCalcium: 84mgIron: 4mg
