Thursday, January 28, 2010

Aunt Hazel's Carrot Cake

So the other day at the office, I am approached by a coworker who graciously passed out his aunt Hazel's Carrot Cake recipe. I took one look at it, and responded with "so what, am I just supposed to go home and bake this?!" So the next day, he rolls into the office with about three cups or so of pecan halves from his pecan trees. These pecans were so delicious, that I called and told him there would not be enough for a requested extra large carrot cake that was to be brought into the office this last week.

So I baked four 10" layers on Sunday afternoon, and made a double batch of cream cheese frosting. I didn't finish frosting the cake until Tuesday, and showed up with it on Wednesday. But it turned out to be very delicious, simple, and heavy at the same time.

Four Layer Carrot Cake


2 C Flour
2 C Sugar
2 tsp Cinnamon
1/2 tsp Salt
1 tsp Baking Powder
2 tsp Baking Soda
1-1/2 C Vegetable Oil
4 Eggs
1 tsp Vanilla
3 C Grated Carrots

Mix all dry ingredients together. In a mixer, beat eggs and add oil and vanilla. Add dry ingredients one cup at a time. Fold in carrots by hand.
Bake in 9x13 pan at 350 degrees for 50 minutes or until done.

1 8 oz pkg of Cream Cheese
1 stick of Butter
1 box of Powdered Sugar
1 tsp Vanilla
1 C Chopped Pecans

In mixer, add cream cheese and butter. Then add powdered sugar a little at a time and then vanilla. Fold in chopped pecans or use for decoration.

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