How to Make a Moist Carrot Cake ✨ Old Fashioned Recipe - Southern Cooking

Master Cookbook on Shopify: https://collardvalleycooks.shop/ Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 - Cookbooks on Amazon: https://amzlink.to/az0gh08tgT4f0 #collardvalleycooks #southerncooking #countrycooking #howtocooksouthern How to Make a Moist Carrot Cake ✨ Old Fashioned Recipe - Southern Cooking There’s a reason this Southern Carrot Cake is the first thing to disappear at every family reunion! In this video, we’re sharing our time-tested, old-fashioned recipe that guarantees a moist, spice-filled cake every single time. Link to recipe card: https://www.collardvalleycooks.com/bl... From grating the fresh carrots to whipping up that signature rich cream cheese frosting, we walk you through every step just like mama used to. It’s simple, it’s from scratch, and it’s packed with that authentic Southern flavor your family will be begging for year after year. Subscribe to Collard Valley Cooks for more Southern favorites:    / @collardvalleycooks   Timestamps: 00:00 - Welcome to Collard Valley Cooks! 00:30 - Prepping the Carrots & Raisins 01:13 - Mixing the Sugar, Eggs & Oil 02:35 - Adding Vanilla & Spices 03:35 - Incorporating the Flour 04:18 - Folding in Carrots, Pineapple & Pecans 05:44 - Preparing the Cake Pans 06:17 - Baking Tips & Oven Temperature 07:33 - Making the Cream Cheese Icing 10:06 - Slicing the Cake Layers 10:51 - Icing and Decorating the Cake 14:58 - Adding the Finishing Touches 16:30 - The Big Reveal: Slicing into the Cake 17:36 - Final Taste Test & Happy Easter! Carrot Cake, Tammy’s Ingredients: 2 1/2 cups granulated sugar 4 large eggs, room temperature 2 tsp vanilla extract 1 cup cooking oil *see note below (or 1 cup salted butter, melted) 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg, optional 2 1/4 cups self-rising flour 1/2 tsp. salt 1 cup chopped pecans 3 cups peeled carrots, grated. 8 oz. can crushed pineapple with juice 1/2 cup golden raisins (tossed in flour) Instructions: Combine sugar, eggs, and vanilla in a bowl; mix well. Add oil, spices, then flour and salt, blend. Fold in pecans, carrots, pineapple, and raisins. Mix for 1 minute at medium speed. Pour into two greased 9-inch pans and bake at 325°F for about 1 hour, until golden. Cool on wire racks for 15 minutes, then flip onto parchment. Frost with Recipe #208 Cream Cheese Frosting. In this video, you’ll learn: ✨ The secret to keeping your carrot cake perfectly moist. ✨ How to make our favorite smooth and tangy cream cheese icing. ✨ Tips for baking a "world-class" cake right in your own kitchen. Grab your apron and let’s get to baking the Collard Valley way! #SouthernCooking #CarrotCake #CollardValleyCooks #BakingFromScratch #SouthernRecipes #FamilyFavorites #comesitatmytable #acrehomestead #thepressleygirls #camirra’skitchen #cookingwithbrendagantt #celebratingappalachia #juicychicken #pauladeen #whippoorwillholler #comesitatmytable #acrehomestead #thepressleygirls #camirra’skitchen #cookingwithbrendagantt #celebratingappalachia #juicychicken #pauladeen #whippoorwillholler © 2016-2026 Collard Valley Cooks LLC. All rights reserved.No part of this video, audio recording, or visual content may be downloaded, re-uploaded, or redistributed on any platform without express written permission. Stolen video footage or ripped audio will be met with immediate digital copyright takedown requests (DMCA) and account reporting. For licensing inquiries, contact tammy@collardvalleycooks.com.