The recipe came from my mom's Mee-maw's files, but no one remembered her ever making it, or any other dessert. Thankfully, my grandmother revived this maple-infused gem of a recipe recipe back when she cooked and my mom made it years ago. Then last year I again brought it back to life and showed off the heirloom first for a friend's birthday and again this Thanksgiving.
2 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup canola oil
4 cups grated raw carrot (8 medium carrots)
½ cup chopped pecans
1 recipe cream cheese frosting (below)
Thoroughly stir together flour, sugar, soda, salt and cinnamon.
In large bowl, beat eggs till frothy: slowly beat in oil.
Gradually add flour mixture, beating till smooth. Mix in carrots and nuts. Pour into 3 greased and floured 8 inch round cake pans.
Bake in 350 oven for 25 or 30 minutes.
Cool pans 10 minutes. Remove from pans. Cool completely on racks.
Fill & frost with cream cheese frosting. Decorate top with pecan halves if desired.
Cream cheese frosting
1 8-oz. package cream cheese
6 tablespoons butter, softened
1 1-lb. box powdered sugar, sifted (I skip sifting because I am lazy)
1 teaspoon vanilla
1 teaspoon maple flavoring
In small bowl, blend softened butter and softened cream cheese with a mixer. Gradually add powdered sugar, beating till smooth and creamy. Stir in vanilla and maple flavoring.