Heirloom Carrot Cake



It looks like Easter will be quite for me this year.  Because of my surgery, I will not be cooking an Easter meal this year.  It’s unlikely that I will even travel to see long distance relatives. Instead, maybe I can find someone that will make this magnificent carrot cake, which brings back sweet family memories, for me.

Aunt Carolyn is my daddy’s sister. When I was growing up this cake was always on the dessert table at my grandparents house. It was one of her specialities, and if you didn’t get a piece of cake quickly, then you might just miss out. Unlike most carrot cakes, this cake has no nutmeg, no pineapple, and it is not frosted with cream cheese frosting. This frosting is the same frosting that you find on German Chocolate cakes, another one of my favorites!

This cake gets better with time. Because of that, I suggest that you bake and assemble the cake 24 to 48 hours before serving.


Heirloom Carrot Cake
  • 1½ c. vegetable oil
  • 2 c. sugar
  • 4 lg. eggs, separated, at room temperature
  • 4 tbsp.hot water
  • 2½ c. self-rising flour
  • 2 tsp. cinnamon
  • 1½ c. grated carrots
  • 1 c. chopped pecans
  • Frosting:
  • 3 egg yolks
  • 1 stick unsalted butter
  • 1 lg. can evaporated milk
  • 1 c. granulated sugar
  • 1 c. shredded coconut
  • 1 c. chopped pecans
  • 1 tsp. vanilla extract
  1. To make cake:
  2. Preheat oven to 325°F. Grease and flour three 8 or 9-inch round cake pans and set aside.
  3. In a small bowl mix the dry ingredients and set aside.
  4. With an electric mixture beat the oil and sugar. Add egg yolks, mixing well. Add hot water and mix.
  5. Add dry ingredients and mix just until incorporated. Fold in carrots and nuts.
  6. In a separate bowl beat the egg whites until stiff. Fold into cake batter.
  7. Divide batter among the three prepared cake pans. Bake for 20 to 30 minutes or until cake tests done with a toothpick.
  8. Remove from oven to cooling rack. Cool in pans for 5 minutes. Remove from pans and cool completely.
  9. To make frosting: In a saucepan, add the butter, sugar, milk and egg yolks. Cook over medium-high heat until thickened. Stir in coconut, pecans, and vanilla.
  10. Place one cooled cake layer on cake plate and top with ⅓ of the frosting. Top with 2nd layer and top with ⅓ of the frosting. Then top with the 3rd layer and top with the final ⅓ of the frosting.



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