This is the most decadent, rich and delicious carrot cake you will ever eat! Do you know Grandma Hier? Of course you do, her daughter is Paula Deen. Enough said.
If you look at our Birthday Lunch photos – you will KNOW that this is always a special request of Teri from our staff. It’s best served with coffee (Starbucks, of course) that Dr. Angart buys for us. Then, a good nap from all of the sugar. Finally, floss your teeth to remove all the plaque after this delicious cake!
BEWARE : You will be asked to bring this again – and again- and again – if you share it with others!
Grandma Hier’s Carrot Cake
Butter, for pans 2 cups all-purpose flour, plus more for pans 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 1 1/2 cups chopped pecans, optional Frosting:
2 (8-ounce) packages cream cheese, room temperature 1 stick salted butter, room temperature 1 (16-ounce) box powdered sugar 1 teaspoon vanilla extract 1/2 cup chopped pecans Directions: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using. Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting. For the frosting: Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.
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