The Studio

Ingredients for Carrot Cake

Batter should look like this

Big Mama’s Carrot Cake

Yesterday I made Big Mama’s Carrot Cake to take to Thanksgiving Dinner.  It was a hit!  It always is.

Big Mama made the best cakes and the recipes I have of hers have always been favorites.  Several people asked for the recipe so here it is.  When I make one to take to a gathering with lots of people I always make 1 1/2 times the recipe in order to have a large cake.  Enjoy.

Big Mama’s Layered Carrot Cake

2 cups sifted cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon salt

1 ½ cups cooking oil

2 cups sugar

4 eggs

2 cups finely grated carrots

Combine oil, sugar and eggs.  Beat well.  Add dry ingredients to this mixture.  Mix well and then add carrots.  Mix them in and then pour into 3 layer pans which have been greased and floured.  Bake at 350 degrees for 45 minutes.  (Be sure to watch them toward the end of the time as each oven bakes differently.)  Cool.

 Carrot Cake Nut Frosting

½ cup butter

1 8 oz. cream cheese

1 lb. powdered sugar

1 teaspoon vanilla

1 ½ cup chopped pecans

Beat butter and cheese until fluffy.  Add sugar and vanilla.  Frost cake.  Sprinkle a few pecans on each layer with the majority on the top.