When I was little, there was a woman who attended church with us. Her name was Mary Russell. Not Mary. Not Miss Mary. Not Mrs. Russell. Mary Russell. Every time. I never called her anything else other than that – even when speaking directly to her. And now, at age 33, I have no idea why I did that. I think maybe everyone else did too – or at least the people in my family. Maybe it’s why I also refer to myself in third person regularly.
But anyway, Mary Russell was a baker. Not just any baker. She would put Sara Lee or Betty Crocker to shame. Betty Crocker who!? She sold baked goods – and not just any baked goods. Baked goods that would make you slap your mama or push your sister down. True story.
Sometimes I would go to Mary Russell’s home to pick up goodies – and I was always in complete awe each time. You see, Mary Russell was so popular locally that when she would bake, she would BAKE. There would be things cooling on every flat surface in her home…including each of the stairs leading to her second floor.
Occasionally, my dad would order us a batch of Chocolate Chip Cookies. Oh. My. GOSH. We’re taking, eyes roll back in your head delicious. So delicious that it was in fact a point of contention between my sister and me. And so, my dad had to order cookies SEPARATELY so that Jamey and I would have our own bags and couldn’t fight…as much.
I would hoard those cookies like Donald Trump hoards hair. I would take only one bite at a time, so as to make them last as long as humanly possible. Again…true story. These days, I just shove goodies into my mouth as fast as possible before the little people coming running and sniff the air asking, “are you eating chocolate, Mama?”
So with permission from her family, I am sharing Mary Russell’s Carrot Cake recipe today. It’s one of the best I’ve ever had in my entire life. Her recipes are living on in our family, even though she’s gone on to live with the the Lord. Mary Russell is one of the reasons that I write cookbooks – so that even one day when I’m gone, my recipes can live on…kinda like those tests I see where they do on McDonald’s Hamburgers that never mold. Okay, maybe that was a bad comparison, but anyway, let’s move on!
If we’re lucky, I might also get around to sharing her Red Velvet Cake and Hummingbird Cake recipes. And that second one doesn’t include poultry.
A few notes about this recipe:
-I bake in two 8 inch layers but you could also bake in a 9×13 pan.
-You’ll have leftover icing. It just means you can make a batch of Overnight Cinnamon Rolls or Pioneer Woman’s Cinnamon Rolls to spread it on.
-I toast my pecans to make them more flavorful. At 350 for maybe 5 minutes. If they start to burn, the smoke detector will let you know.
-You may need some milk to thin the icing to your consistency. Sometimes I need a couple tablespoons.
-I wear a kevlar glove when grating carrots (pictured with ingredients). Because my grater is a BEAST and likes to eat my knuckles. That glove is one of the best things I’ve ever purchased for the safety of my knuckles.
Mary Russell’s Carrot Cake
- 2 cups sugar
- 4 eggs
- 2 cups flour (any type, but not self rising)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 1/2 cups oil (any oil will do – coconut, canola, etc. I wouldn’t use olive oil, as the flavor of it is too strong)
- 3 cups grated carrots
- Beat sugar and oil together until well blended.
- Add eggs, one at a time, beating well after each.
- Combine flour, baking soda, salt, and cinnamon in a separate bowl.
- Add carrots and flour mixture, alternately to the sugar mixture, mixing well after each.
- Pour into two greased and floured 8 inch round cake pans.
- Bake at 350 for 25-25 minutes or until cake tests done in center.
- Cool 10 minutes and remove from pan to cool on wire rack completely.
- 8 ounces cream cheese, softened
- 1 stick butter (1/2 cup), softened
- 1 pound confectioners sugar (powdered sugar)
- 1 teaspoon vanilla
- 1 cup chopped pecans
- Combine cream cheese, butter, sugar, and vanilla. Beat well with a mixer until no lumps remain.
- Place one layer of cake on a plate. Spread evenly with a layer of icing. Sprinkled with 1/2 of the pecans.
- Place second layer on top.
- Ice entire cake and sprinkle the top with remaining pecans.
- Consume.
- Store leftovers in refrigerator.
Yield: 12 servings
Made the cake, and OMG best carrot cake. This makes 3 of your recipes that I have made. They have been easy to follow and have made me look like a real cook. Thank you.
YAY!!! That makes me SO happy! 🙂
How long do you cook the cake is using a 9 x 13 pan?
I would cook it for the same amount of time and start checking it to test and make sure it’s done.
I’m going to produce tomorrow and they have had the best, straight from the ground, sweet carrots lately. So, perfect timing with this recipe! Coincidentally, I am making a hummingbird cake bc I have some bananas that are a step away from the afterlife.
I do hope you share the hummingbird recipe as the only “decent” recipe I have involves a box of yellow cake mix and vanilla pudding. I’ve tried many scratch recipes but none as moist & delicious as this semi scratch recipe. Thanks for all you do & you look fantastic!! Julie
Yes! I have plans to post her Red Velvet and Hummingbird Cakes. 🙂
I just made a carrot cake for Easter. I wondered what was in yours, and found that the recipe is almost identical to mine! Mine called for half the oil. I thought it needed more liquid, so added some applesauce. So if anyone wants to cut back on the oil, be sure to replace it with something! Either way, very good!
Oh, and not to complicate things, but I’m always afraid cakes will stick to the pans. I think it stems from the time my sis and I made a 3 layer carrot cake for my mom. We thought greased pans meant with oil. Eek. We had to scrape those cakes out of the pans into a carrot cake pile. lol! I’ve since learned that butter and flour is the way to go. But this time I also lined the pans with parchment paper, and it worked so well! And it was way easier than I thought, too, thanks to a quick google search on lining round pans. : )
I like to grease mine with palm shortening and then dust with flour. Great ideas! 🙂
I just happened to have some leftover carrots that needed to be used today. The cake was so delicious, I had to give it away to neighbors!
I hate when that happens. LOL
BTW, you will not get booed for pudding mix in your cookies. It is my secret ingredient in all my cookies. I just sub a package of instant vanilla pudding for 1/2 cup of the granulated sugar. Makes the cookies moist and soft and uber delicious. Also I use half real butter and half shortening. All butter makes them spread too much. Oh, and a pampered chef cookie scoop. Perfection!!
🙂 Well, the secret is out now!
Thank you SOOOO much for this recipe. I have been on a mission lately to find the perfect carrot cake. I cannot wait to make this!!! When I get into one of my mission zones I have been known to make several different recipes, throwing the ones away that don’t make the cut. The last mission was a lemon blueberry bread I was trying to duplicate from a little bakery in Guthrie, Oklahoma named Missy’s. Everything they make is to die for. Again, thanks for the recipe.
I hope this one fits the bill!
I did not know a glove like that existed. I NEED one! And my knuckles thank you 🙂
You’re welcome!
Okay, the cake looks delicious, but I’ve been cooking for years and never knew about KEVLAR GLOVES! Amazing!!!!! Must order TODAY! Awesome little tip and I’ll be sure to make the cake too 🙂 Thanks!
Well, I’m glad you enjoyed that tip!
Are you going to post the chocolate chip cookie recipe at some point? My recipe is good but no one’s eyes roll back in their heads and that’s become my new standard : )
Well, probably not. It calls for pudding mix, and I”m pretty sure I might get booed off the stage. LOL
This is almost the exact recipe that I use, the exception being that mine calls for only 1 cup of oil. I got mine from my dad’s cousin. It’s always a favorite!
And mine is all gone now. Sadness.