Paula Deen's recipe for Grandma Hier's Carrot Cake calls for 2 cups flour, 2 cups sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1 teaspoon salt and 4 eggs. It also requires 1 1/2 cups of vegetable oil and 3 cups of grated carrots.
To prepare the cake, first heat the oven to 350 degrees Fahrenheit and cover three 9-inch round pans in both oil and flour. Deen also recommends lining the pans with parchment paper. Begin mixing the flour, sugar, baking soda, cinnamon and salt. Then add the eggs and vegetable oil to the mixture, and blend together with a hand mixer. Once mixed, add in the carrots.
Pecans are an optional ingredient. If desired, mix 1 1/2 cups of pecans at the same time you are adding the carrots. After all the ingredients are mixed adequately, evenly pour the batter into the greased pans. Bake the carrot cake for 40 minutes. Once baked, allow the cake to cool for at least five minutes. Deen suggests moving the cakes to wax paper after five minutes to completely cool.
The cream-cheese frosting that tops the cake calls for 16 ounces of cream cheese (two packages), 1/2 cup of butter (1 stick), 1 teaspoon vanilla and 16 ounces of powdered sugar. The cake must completely cool before adding the frosting. To prepare the frosting, combine all ingredients in a bowl, and beat until the frosting has a fluffy consistency.