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August 31, 2011
Louisiana Carrot Cake
Traditional Cakes & Pies
Prep time:
16 minutesbaking time:
30 to 35 minutes“My cousins and I have never eaten a better carrot cake than Grandma's.”
Ingredients
Serves 12
- 2 cups granulated sugar
- 2 cups self-rising flour
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons cinnamon
- 3 cups grated carrots (about 12 ounces)
- 1 (16-ounce) package confectioners' sugar
- 8 tablespoons (1 stick) butter, softened
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 1/4 cup finely shredded carrot
Directions
1
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2
Combine granulated sugar, flour, vegetable oil, eggs and cinnamon in a large bowl. Beat with an electric mixer set at medium speed until blended. Stir in the grated carrots.
3
Spoon into prepared cake pans. Bake layers until a toothpick inserted in center comes out clean, about 30 to 35 minutes. Transfer pans to wire racks; cool for 10 minutes. Turn layers onto wire racks; cool completely.
4
For frosting, beat confectioners’ sugar, butter, cream cheese and vanilla extract in a medium bowl with an electric mixer until frosting is a spreadable consistency. Spread the frosting between the layers and over the top and sides of cake on a cake plate. Sprinkle with shredded carrot.
Variations(1)
-
's Louisiana Carrot Cake
Created by on Apr 25, 2013
Reviews(1)
grandma's secret
grandma's secret
For Easter, Grandma made a bunny cake with a bow tie. For the ears, starting at the upper right of one cake layer, she cut out an elongated C-shape. Turning the cake a half-turn, she repeated on the opposite side for the other ear, leaving a bow tie shape. She put the remaining layer on a tray and put the ears above the circle and the bow tie below. Then she frosted it with white frosting and used pink sugar for ears, gumdrops for eyes and red licorice for the whiskers.
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