Paula Deen Grandma Hiers’ Southern Carrot Cake

Paula Deen Grandma Hiers' Southern Carrot Cake turns grated carrots, cinnamon and crunchy pecans into a moist three-layer cake with cream cheese frosting in 1 hour 30 minutes. It's an easy Southern layer cake dessert for Easter, a church supper or the holiday table, and it's make-ahead friendly.

Let all three layers cool completely before you frost them, because warm cake melts the cream cheese frosting right off. Skip the wait and you end up with sliding layers and a runny, greasy mess.

Paula's batter has no mixer fuss: everything goes in one bowl, and a hand mixer just blends it. Lining the pans with parchment as well as greasing and flouring them means the layers slip out clean. Pressing the chopped pecans onto the sides gives the cake that crunchy edge.

Paula Deen Grandma Hiers' Southern Carrot Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

30

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

A one-bowl batter of carrots, cinnamon and pecans bakes into three tender, oily-moist layers. A fluffy cream cheese frosting holds them together, and the nutty sides add a crunch against the soft crumb.

Ingredients

• 2 cups plus more for pans all purpose flour
  

• 2 cups sugar
  

• 2 teaspoons baking soda
  

• 2 teaspoons ground cinnamon
  

• 1 teaspoon salt
  

• 4 eggs
  

• 1 1/2 cups Vegetable oil
  

• 3 cups grated carrots
  

• 2 (8 oz) packages room temperature cream cheese
  

• 1 stick room temperature salted butter
  

• 1 (16 oz) box powdered sugar
  

• 1 teaspoon vanilla extract
  

• 2 cups chopped, divided (optional) pecans
  

Directions

• Prep the pans: Preheat the oven to 350°F, then grease and flour 3 (9-inch) round pans. Line the bottom of each pan with parchment paper so the layers release cleanly.
• Mix the dry ingredients: Combine 2 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, 2 teaspoons ground cinnamon and 1 teaspoon salt in a large bowl. Stir them together so the leavening and spice are spread evenly.
• Make the batter: Add 4 eggs and 1 1/2 cups vegetable oil to the bowl, then blend with a hand mixer until combined. Stir in 3 cups grated carrots and 1 1/2 cups chopped pecans, if you're using them.
• Bake the layers: Divide the batter among the three pans and bake for about 40 minutes. Let the cakes cool in the pans for 5 minutes, then turn them out onto waxed paper.
• Cool completely: Leave the layers on the waxed paper until they are totally cool. Frosting a warm cake will melt the frosting, so be patient here.
• Beat the frosting: Beat 2 (8 oz) packages room temperature cream cheese, 1 stick room temperature salted butter and 1 teaspoon vanilla extract in a medium bowl. Add the 1 (16 oz) box powdered sugar and beat until fluffy, then stir in 1/2 cup chopped pecans with a spoon.
• Stack and serve: Spread frosting on top of each cake layer, then stack them on a serving plate. Slice and serve once the cake is assembled.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this carrot cake without the pecans?

Yes, the pecans are optional in Paula's recipe, so you can leave them out of both the batter and the frosting. The cake will be a little softer, but the carrots and cinnamon still carry plenty of flavor.

How should I store leftover carrot cake?

Because of the cream cheese frosting, keep the cake covered in the refrigerator. Let slices sit out for a few minutes before serving so the frosting softens and the flavor comes through.

Can I bake the layers ahead of time?

You can bake the layers a day ahead, let them cool completely and wrap them well at room temperature. Make the frosting and assemble the cake the next day so it stays fresh.

Do I have to use three pans?

The recipe is written for three 9-inch round pans, which gives you even layers that bake in about 40 minutes. If you only own two, bake in batches and keep the leftover batter covered until the first pans come out.

What's the most common mistake with this cake?

Frosting the layers while they are still warm is the biggest one, because the cream cheese frosting melts and slides. Wait until the cake is completely cool and the frosting will spread thick and stay put.