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- Hey, y'all, guess what today is.
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Well, by the time this airs, it won't be.
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But today while I'm filming,
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it's mine and Michael's 20th wedding anniversary.
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And when I'm out in the world, people say,
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"I was at your wedding.
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"I watched your wedding."
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And it's just hard to believe it's been 20 years.
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Isn't that right, Michael?
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- [Paula] It seems like it's been like-
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- [Crew] What did you get?
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- Oh, Michael gave me a beautiful emerald ring.
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I didn't realize that emerald represents 20th anniversaries.
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And I would be wearing it today,
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but I'm afraid it might come off.
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I'm gonna make you a carrot cake, beloved.
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- [Michael] Oh, good.
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- So many of y'all love carrot cake out there.
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And this one is gonna be a little bit easier
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because it is baked in a 13 by 9 by 2 pan,
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which makes that so much easier than stacking up layers.
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You know, making sure you got enough icing.
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So I'm gonna start with our flour
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and our baking soda, our salt, and our pie spice.
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So I'm just gonna whisk this together.
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And then we going to come over here
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and put our wet stuff together.
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To me, the most wonderful carrot cake recipe in the world
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is in my cookbook, and it was my Grandmother Hiers' recipe.
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And that's my go-to when I'm doing a layer cake.
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Alright, so in this bowl we are gonna add our four eggs,
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our sugar, our brown sugar, and our oil.
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And what makes this cake so good is because of all the oil.
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And grandma's carrot cake never mentioned
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pulling out an electric mix or anything like that.
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So her recipe's real easy, too.
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But I'm just gonna beat this up real good like that.
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And then I'm gonna add my oil.
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Alright, now we've got this mixed up.
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We are just gonna add this to our dry ingredients.
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All right, so we going fold in our carrots and our raisins.
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Now I'm using a golden raisin,
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but you can use either one you prefer.
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Okay, so I've got my 13 by 9 by 2 pan.
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And I'm gonna spray it
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because I do want it to come out.
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I'll probably wind up cutting it into pieces
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and putting it on my cake stand.
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So I do want it to come out not messy.
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All right, this is going in the oven
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about 30 minutes at 350.
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- [Theresa] You're welcome.
4:14
All right, our cake is nice and cooled, y'all.
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And it's time for us to frost it.
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And I'm doing a very traditional cream cheese icing.
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Four cups of powdered sugar,
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two eight ounce packages of cream cheese,
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one stick of butter, little bit of salt
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and vanilla flavoring.
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We're gonna slather it on there.
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I'm gonna add the salt.
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And I'm gonna add about a tablespoon of vanilla flavoring,
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which makes it so delicious.
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That's a lot of icing.
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Nobody can complain about,
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"Well, my piece didn't have enough icing."
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Look who's coming in here.
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- [Theresa] Scruffy must have smelled it.
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- [Michael] Thought I smelled something.
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- Listen, he's got a sweet tooth.
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He can pick out a piece of sugar
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from over that bridge out there y'all.
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So the thing about this particular carrot cake recipe,
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it doesn't call for any nuts in the cake or in the frosting.
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It just says the sprinkle on top.
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So I like to give everybody options.
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And look at here, Mikey.
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- [Michael] Mm, that looks delicious.
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- You over there licking an empty bowl
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and I'm up here licking a fat piece of cake.
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- [Michael] Well, I'm not really licking empty bowl.
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- This recipe is almost as good as my grandma Hiers'.
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Wanna come come get you a bite? Come get you a bite.
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I'm saving the edge just for you.
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You like that crunchy part, come on.
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- [Michael] You're saving it?
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I see you saving it for me.
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- [Michael] Don't look like it to me.
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- Well, you're not rushing over there.
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- You do. - Yeah, I know it.
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- Alright, see that's the crusty part right there.
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- I'm trading my bowl in.
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- Love and best dishes, y'all.
7:56
Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
