Grandma Hier's Carrot Cake

Paula shows you how to make a sweet and Southern-inspired carrot cake.

Grandma Hier's Carrot Cake Paula’s Best Dishes Paula: I’m going to start mixing up my Grandma Heir’s Carrot Cake recipe. Now over here in my bowl I’m going to start with 4 eggs. I have had so much fun being in here in the kitchen with you today Virginia. Virginia: I had a blast Paula: Alright and in my big bowl I’m going to measure out 2 cups of all purpose flour. Virginia: Which side would you like me breaking. Paula: Well I kind of like the small. Virginia: Yeah it almost melts in the cake. Paula: Yeah. 2 cups of sugar, 2 teaspoons of baking soda, 1 teaspoon of salt and then I’m going to add 2 teaspoons of ground cinnamon. Virginia: Oh I could smell that scent already, wonderful. Paula: That cinnamon smell good I’m going to measure out ½ cups of vegetable oil which tells you right of the back this going to be a wonderful moist cake. Virginia: And very tender. Paula: But this cake is so easy you know you just flop everything in there and just blend it all up real good, alright perfect, perfect. This should come to about 3 cups of carrots and that looks just right. Virginia: You got it. Paula: That’s perfect you are so talented. Alright grandma hiers use nuts in her frosting as well as her cake Virginia: Is that froth enough for you? Paula: That is perfect so if you toss those in there. Virginia: And I’ll get the cake tins. Paula: Alright I have three cake tins all that have been fly ward greases and lined with parchment paper and that’s going to sure our cake coming out nice and even. So these are great. I kind knock mine on the counter to just release those air bubbles. Virginia: Okay. Paula: And in the oven these go yelling with 350 about 40 minutes. I’m just going to start working on this cream cheese icing. Virginia: Confectioner sugar and cream cheese? Paula: Yeah just a 16 ounce packet. I’ll tell you what since you gotten those fabulous chopping steels if you would chop me up some pecans. Virginia: That’s room temperature right. Paula: Room temperature so it will be that well. I’ve got a stick of butter at room temperature, I’m going to drop that down in there. I’m going to put a teaspoon or 2 of vanilla extract and then I’m just going to beat this up a little bit and then I’m going to add the rest of our confectioner’s sugar. Virginia: Do you use salted or unsalted butter? Paula: You know I’m so glad that you asked me that. Virginia: I use unsalted because you can always add salt that you can’t take it out. Paula: And I use salted because I love the taste of salted butter. I love a salty sweet. Virginia: Are these pecans fine enough for you. Paula: Pecans are perfect girl and you did that quicker than I could beat up that cream cheese. Just dump them in there. I love that. Look how delicious that looks my darling angel grandma heirs.