Paula Deen Grandma Hiers’ Southern Carrot Cake Recipe

This Paula Deen Grandma Hiers’ Southern Carrot Cake is a moist and old-fashioned recipe, which is made with fresh grated carrots and chopped pecans. It’s the ultimate comfort food recipe, a classic, foolproof dessert perfect for any celebration, ready in about 1 hour and 15 minutes, plus cooling time.

Paula Deen Grandma Hiers’ Southern Carrot Cake Ingredients

A classic Southern combination for a truly decadent and moist cake.

For the Carrot Cake:

• 2 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 large eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans (optional)

For the Cream Cheese Frosting:

• 2 (8 oz) packages cream cheese, at room temperature
• 1 stick (1/2 cup) salted butter, at room temperature
• 1 (16 oz) box powdered sugar (about 4 cups)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans, for decorating (optional)

How To Make Paula Deen Grandma Hiers’ Southern Carrot Cake

A step-by-step guide to this wonderfully moist and classic layer cake.

1. Prep Oven and Pans: Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans and line the bottoms with parchment paper.
2. Make the Cake Batter: In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and vegetable oil to the dry ingredients. Using a hand mixer, blend everything together until just combined.
3. Add Carrots and Nuts: Switch to a spatula and fold in the grated carrots and 1 1/2 cups of the chopped pecans, if you’re using them.
4. Bake the Cakes: Divide the batter evenly among the three prepared pans. Bake for approximately 40 minutes, or until a wooden pick inserted in the center comes out clean.
5. Cool and Make Frosting: Let the cakes cool in the pans for 5 minutes, then turn them out onto waxed paper or wire racks to cool completely. While the cakes cool, make the frosting.
6. Make Cream Cheese Frosting and Assemble: In a medium bowl, beat the softened cream cheese and butter with a hand mixer until fluffy. Beat in the vanilla, then gradually add the powdered sugar and beat until the frosting is smooth. Stir in the remaining 1/2 cup of chopped nuts.
7. Frost and Serve: Place one cooled cake layer on a serving plate and spread a layer of frosting on top. Repeat with the second and third layers, then frost the sides of the cake.

Recipe Tips

For the most moist, flavorful carrot cake and smoothest frosting.

• How to get the most moist carrot cake? The key is the large amount of vegetable oil in the batter. Oil-based cakes are known for being incredibly moist and tender, and they stay that way for days. Be careful not to over-bake the layers.
• Can I grate the carrots in a food processor? Yes, a food processor with a shredding disc is the quickest and easiest way to grate the 3 cups of carrots needed for this recipe.
• How to get the smoothest cream cheese frosting? The two most important secrets are using fully softened, room temperature butter and cream cheese, and sifting your powdered sugar. Sifting removes any lumps and is the key to a perfectly smooth, non-grainy frosting.
• Can I make this ahead of time? Yes, carrot cake is a fantastic make-ahead dessert. You can bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap at room temperature. The frosting can also be made ahead and stored in the fridge. Let the frosting soften slightly at room temperature before you assemble the cake.

What To Serve With Southern Carrot Cake

This sweet, spiced cake is a complete dessert on its own.

A slice of this classic Southern celebration cake is a star at any party, potluck, or family gathering. It’s wonderful served with:

• A tall, cold glass of milk
• A hot cup of black coffee or a spiced tea

How To Store Southern Carrot Cake

Keeping your cake fresh and moist.

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a cake carrier or cover it loosely with plastic wrap. It will stay moist and delicious for up to a week. For the best flavor and texture, let slices sit at room temperature for about 20-30 minutes before serving.

Paula Deen Grandma Hiers’ Southern Carrot Cake Nutrition Facts

An estimated guide per slice.

• Calories: 650 kcal
• Carbohydrates: 75 g
• Protein: 7 g
• Fat: 38 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Red Velvet Cupcakes with Cream Cheese Frosting Recipe
• Grandmother Paul’s Sour Cream Pound Cake Recipe
• Paula Deen Grandgirl’s Fresh Apple Cake Recipe