The Cake

L to R:  Grandma Lloyd and MaMaw Richardson

Both of my grandmothers are excellent, southern cooks.  I have yet to attempt any of my MaMaw's specialties (hen and dressing, sweet potatoes, jam cake), but I put my neck out there to create my grandma Lloyd's carrot cake--twice--in the past few weeks.  

1st-  My sister's birthday weekend in Memphis 

2nd- Ryan's dad's weekend visit

Definitely a keeper.  Here is the DELICIOUS result:

Grandma Lloyd's Carrot-Nut Cake

cake:

2 cups sugar

2 cups all purpose flour

2 t. baking soda

2 t. cinnamon (I used pumpkin pie spice)

1 t. salt

4 eggs

1 1/2 c. vegetable oil

3 cups grated carrots

1/2 cup chopped pecans

1/2 cup raisins

Mix dry ingredients.  Add eggs and oil and mix well.  Add carrots, nuts, and raisins.  Bake in two (9in.) greased and floured pans for 30 minutes at 350 degrees.

cream cheese icing:

1  stick butter

1 8oz pkg cream cheese softened

1 lb. box confectioners sugar

1 cup chopped pecans

1 t. vanilla

Cream butter and cheese until light and fluffy.  Gradually beat in sugar.  Add vanilla and pecans.  Spread on cooled cake.

The most time-consuming part is shredding the carrots (minimum 15 minutes):

But it is well worth the wait!  Enjoy!