Grandma Hiers’ Carrot Cake Recipe Courtesy of Paula Deen Based on 89 Reviews Servings: 8 servings Prep Time: 20 min Cook Time: 40 min Difficulty: Easy Ingredients Butter, for pans 2 cups all-purpose flour, plus more for pans (I subbed Pamela’s GF Baking & Pancake Mix cup for cup) 2 cups sugar 2 teaspoons baking soda (HELLO next time nix baking soda if using Pamela’s it’s already in the mix can you 2 teaspoons ground cinnamon say OVERFLOW????) 1 teaspoon salt 4 eggs 1 1/2 cups vegetable oil (I used ½ Organic Coconut Oil & ½ Canola 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. Show: Paula's Best Dishes Watch Paula on Food Network ½ Recipe makes 12 cupcakes Turned out really tasty, only hitch the overflow all over the oven LOL….