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Mary Russell's Carrot Cake
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
30
minutes
mins
Total Time
1
hour
hr
20
minutes
mins
Servings:
12
slices
Ingredients
Cake
2
cups
sugar
4
eggs
2
cups
flour
any type EXCEPT self-rising
2
tsp
baking soda
2
tsp
cinnamon
1
tsp
salt
1-1/2
cups
cooking oil
pretty much any oil will work (vegetable oil, coconut oil, canola oil, etc.)
3
cups
grated carrots
Icing
8
oz
cream cheese, softened
1
stick
butter, softened
(1/2 cup)
1
lb
confectioners' sugar
(powdered sugar)
1
tsp
vanilla extract
1
cup
chopped pecans
Instructions
Cake
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 25-35 minutes or until cake tests done in center.
Cool 10 minutes and remove from pan to cool on wire rack completely.
Icing
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.
Sprinkle with 1/2 of the pecans.
Place second layer on top.
Ice entire cake and sprinkle the top with remaining pecans.
Notes
Store in the refrigerator.