Our favorite Easter tradition at Eggshells is making Carrot Cake, but we believe Carrot Cake is a Spring-staple for any dinner party or luncheon. This year our owner, Michelle, gave us her family's heirloom recipe for Carrot Cake, originally created by her grandmother in the 1960's. As the Spring season blooms in Arkansas, we wanted to share a little love with this recipe, and we hope you're excited to share it with your families this season.
Grandma Jeanette's Carrot Cake
Cake Ingredients:
- 2 cups granulated sugar
- 1 1/2 cups Crisco oil
- 3 cups grated carrots (about 8 large carrots)
- 2 cups plain flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 4 eggs
- 1 cup pecans
Icing Ingredients:
- 1 stick of butter
- 1 pound powdered sugar
- 8 oz. cream cheese
- 1/2 teaspoon vanilla extract
- salt to taste (optional)
Instructions:
- Cream sugar and oil, mix well.
- Add eggs one at a time, beating well after each addition.
- Mix sifted flour and rest of dry ingredients. Slowly add carrots and pecans.
- Pour into greased pan and bake at 350 degrees for about 40 minutes. Use a toothpick or a fork to test the doneness of the cake, if it comes out clean, the cake is finished.
- Cream sifted powdered sugar, cream cheese, and butter together, adding vanilla extract once mixed thoroughly. If the mixture is too sweet, add a dash of salt to balance the flavor.
- Once cake is completely cooled, spread icing over cake.
- Top with chopped pecans, and serve!
