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- I am gonna make, y'all, my Grandmother Hiers' carrot cake.
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And I'm actually making this,
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and I'm happy for y'all to follow along with me,
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I'm making this to take down to Jamie's Chicken Box
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because I think his guests
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would love to have something a little more retro,
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because I used to make these for The Bag Lady.
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So I'm gonna take this cake down there and slice it up
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and Jamie can have it to offer it to his customers.
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So that's what I'm doing.
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And you know, the thing I like
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about my Grandma Hiers' carrot cake,
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you really don't have to even use a mixer.
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You know, you can do it all by hand.
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But for speed I do pull out my mixer most of the time.
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I didn't the last time I made it, but I did this time.
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And so I wanna talk a little bit about the carrots.
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Now I buy like the shredded carrots from the grocery store,
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but, you know, and some of 'em, they'll be that long.
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And when you go to cut the cake,
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it makes it a little harder for those strings.
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So I put this in the food processor
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and pulsed it a few times
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and so broke it into smaller pieces.
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See, it broke it into smaller pieces,
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so now it will be easier to cut in the cake.
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'Cause when you start getting those strings,
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it just makes it a little bit harder.
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Now the only thing I do different from my Grandmother Hiers,
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I add raisins because I love the sweetness of the raisins.
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And so I think let's get started.
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Let's see, I got to gather up four eggs.
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I've got my three cups of grated flour.
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I need some chopped nuts,
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and sometimes I'll use walnuts, sometimes I'll use pecans.
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So it's really the nut of choice.
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And some people don't even like nuts.
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So if that's the case, don't put nuts in it.
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- So you chose pecans? - Yeah, I chose pecans
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because I got so many of them.
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And I'm gonna put about a...
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I think Grandma said a cup and a half of nuts.
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But remember, I add raisins, too,
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so that's gonna bulk it up.
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(food processor grinding)
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And I usually keep my nuts, y'all, really chunky,
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but because I'm gonna be cutting it,
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trying to cut this for customers
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and I wanna make sure everyone of 'em are the same size,
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and sometimes cutting through big old chunks of nuts
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is real hard too, so.
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I'm gonna do that one more pump.
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(food processor grinding)
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I think that's gonna be perfect.
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Well, y'all, I just realized
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that I do two things that's different from my grandmother.
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You know, I add raisins, as I told y'all,
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and I also add vanilla, vanilla flavoring,
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and she did not do that.
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But, you know, I love my vanilla.
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And I told you that...
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I'm just beating my eggs up a little bit,
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I told y'all that you really don't even
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have to pull out a mixer,
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but I'm going to just for speed's sake.
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So I've got my plain flour, my baking soda,
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my salt, my cinnamon, and my sugar all in here.
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And I just want to take a whisk
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and go through the dry ingredients
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and that helps break up any chunks that you might have
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and just gets that soda and cinnamon mixed all in.
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All right, so I've got my eggs.
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It's funny, I could do this in my sleep,
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but then I'm scared I'm not doing it,
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everything I'm supposed to do.
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All right, so I have got my cup and a half of oil,
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and that's what makes this cake so stinking good.
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Anytime you find a cake recipe
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using 3/4 to a cup and a half of oil,
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you just know it's gonna be delicious
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and it's gonna be moist.
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And now I'm gonna add my vanilla.
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just smells like heaven, doesn't it?
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All right, I'm gonna stir in my raisins
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Y'all, I'm gonna need it to make Henry's birthday cake.
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- [Woman] Exactly, so.
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- All right, so in go my carrots.
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And, you know, another,
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it didn't call for it in my grandmother's recipe,
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but there are carrot cake recipes out there
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that call for baby food.
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You know, carrots, the baby food carrots?
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And it's real good, too.
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I've actually made one using baby food
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Now, the nuts are the last that I stir in.
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And sometimes I'll put nuts in the cream cheese icing,
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but that can hinder your slices, too.
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So I'm just gonna put the nuts inside the cake
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and maybe not on the outside.
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Now, the suppliers are making this real easy for us.
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They are coming out with all these liners right now.
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I don't know what size.
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They're different sizes.
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This one's a little bigger than a nine-inch,
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I'm gonna use that larger one in this one
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And then this size is a...
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Looks like it's more for an eight-inch,
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but I'm still going to take precautions
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because I wanna make sure I get those edges good.
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All right, so I'm kind of fanatical
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about my layers being even.
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I like to make perfectly even.
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So the only way I can make them perfectly even
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is by measuring out the batter.
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Okay, so I'll show y'all the way I do it.
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These measuring cups are just the best.
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And these measuring cups are designed for dry ingredients.
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These measuring cups are designed for liquids.
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So what I do is I come in
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This is a one-cup measure.
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And we start the party.
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probably 20 or 25 minutes
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and then I'll let 'em cool,
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and then I will be making my cream cheese icing.
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All right, now that my carrot cake is cooked,
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I'm gonna have to wear gloves from this point out
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because this is gonna be served commercially.
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So I have to, you know, take precaution.
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Now, this one's not wanting to come out,
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but hopefully it was just those edges.
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Jamie's carrot cake is ready to serve at the Chicken Box.
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So if you come in today, you may be able to get a piece.
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There's only two, four, six, eight pieces to a whole cake.
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and get you some of Grandma Hiers' carrot cake.
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Hey, y'all, it's Paula Dean.
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Now, if you enjoyed this video,
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Love and best dishes, y'all.
