Garden parties, baby showers, ladies luncheons all are a fantastic occasion (and great excuse!)
to dig for Mama’s tattered recipe cards and bake.
This carrot cake is one of our all-time favorites.
Credit:Alison Miksch
They are also tender and delicate, so treat them carefully when removing from your pans.
And, can we talk about the garnishes onthis classic Southern cake recipe?
What better way to spend a Saturday than to make this moist, stately carrot cake?
Credit: Alison Miksch
Toss together first 3 ingredients; spread in a single layer in a foil- lined pan.
Bake 10 minutes or until toasted, stirring once.
Stir together flour and next 4 ingredients.
Beat butter and both sugars at medium speed with an electric mixer until blended.
Add oil; beat until blended.
Add eggs, 1 at a time, beating just until blended.
Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans.
Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans.
Bake at 350F for 23 to 28 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans on wire racks 15 minutes.
Remove from pans, and cool completely.
Spread Brown Sugar-Cream Cheese Frosting between layers and on top and sides of cake.
Top with Candied Carrot Curls and remaining toasted pecans.
