How to Make A Carrot Cake from Scratch - Be A Better Southern Baker!

How to Make A Carrot Cake from Scratch - Old Fashioned Baking at Home - Be a Better Southern Baker! #carrotcake , #carrotcakerecipe , #collardvalleycooks Scroll Down for the recipe. Old Fashioned Carrot Cake with grated carrots and crushed pineapple is tasty with homemade cream cheese icing – the whole family will love it. This easy recipe uses pantry ingredients you can keep on hand. Serve this Carrot Cake whenever you need an impressive dessert or a great cake with coffee . This cake can be frozen if packaged in a sealed container or freezer bag. It is simply divine—indeed, a Granny's secret recipe! RECIPE: https://www.collardvalleycooks.com/ca... Both the cake and icing recipes are in our Vol. 1 Cookbook. ORDER MY COOKBOOKS! Shopify: https://collardvalleycooks.shop/ Amazon: https://www.amazon.com/s?k=collard+va... SUBSCRIBE ►    / @collardvalleycooks   -------------------------------------------------------------------------- ADD ME ON: Website: http://www.collardvalleycooks.com Shop Amazon: https://www.amazon.com/shop/influence... Facebook:   / collardvalleycooks   Shop Walmart: https://walmrt.us/4fWFAT8 Collard Valley Cooks is the official YouTube channel that teaches how to cook traditional Southern foods with incredible recipes and step-by-step teaching. Cooking Like Mama Did with Tammy Nichols Featured Recipe out of our Vol. 2 Cookbook: Carrot Cake: 2 1/2 CUPS SUGAR 4 LARGE EGGS, ROOM TEMP. 2 TSP. VANILLA 1 CUP COOKING OIL 1 1/2 TSP. CINNAMON 1/2 TSP. GROUND GINGER 2 1/4 CUP SELF-RISING FLOUR 1 CUP CHOPPED PECANS 3 CUPS CARROTS, PEELED & GRATED. 1 SMALL CAN CRUSHED PINEAPPLE 1/2 CUP GOLDEN RAISINS (TOSS IN FLOUR) In a bowl combine sugar, eggs, vanilla and mix well. Add cooking oil & spices. Add flour mix until blended. Add pecans, carrots, pineapple & raisins. Mix on medium speed for 1 minute after adding all ingredients. Pour into 2 well-greased 9” round cake layers. Bake @ 325 degrees until golden brown and set. (About 1 hour). Remove from oven place on wire racks to cool. Cool 15 minutes before flipping out onto parchment paper. Ice with Cream Cheese Icing (pg. 89) if desired. 😊😊 For Lower Calorie Recipe: Bake in Large Loaf Pan. Use 1/2 cup less sugar. Fill batter up to 1/2 inch from top of baking pan (cake will not rise a lot). Bake and serve like pound cake. It is delicious and makes a great crunchy top! Cream cheese icing: 1 STICK SALTED BUTTER (ROOM TEMPERATURE) 8 OZ. CREAM CHEESE (ROOM TEMPERATURE) 4 1/2 CUPS POWDERED SUGAR 1 TSP. VANILLA FLAVORING 1 TBSP. EVAPORATED MILK Using an electric mixer and mixing bowl, mix butter and cream cheese until creamy. Add powdered sugar 1/2 cup at a time. After adding 2 cups of the powdered sugar, add milk, and vanilla. Continue adding remaining powdered sugar. Turn mixer to high and fluff frosting for 1 minute. Stay Connected! For updates, cooking tips, and behind-the-scenes content, subscribe and hit the notification bell! We're also proud to be sponsored by Swaggerty Farms. Check them out: https://www.swaggertys.com Contact Information: COLLARD VALLEY COOKS LLC Tammy or Christopher Nichols P O BOX 1736 Richmond Hill, GA. 31324 Email: [email protected] Cookbooks are shipped from: 1555 Rockmart Hwy. Cedartown, GA. 30125 Email: [email protected] Join the Collard Valley family, and let’s cook together! #collardvalleycooks #southerncooking, #carrotcake Happy Cooking! 🍽️