Mimi's Moist Carrot Cake

Cheryl Jacobs


I was given this recipe by my late mother-in-law many decades ago. It is truly a classic and everyone who tastes it comes back for more! (Note: was asked if this was a pic of my cake. No it's not. I'm having to wait till I lock the men out of the house to be able to bake it and get a photo without it being one of a few crumbs LOL)

★★★★★ 1 vote
15 Min
45 Min


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whole eggs
1 1/4 c
vegetable oil
2 c
granulated sugar
2 c
plain all-purpose flour
2 tsp
baking powder
2 tsp
ground cinnamon
1 tsp
3 c
grated or shredded carrot
1/2 c
chopped walnuts
1/2 c
seedless raisins


1 lb
confectioners' sugar
8 oz
cream cheese, softened
1 tsp
vanilla extract

How to Make Mimi's Moist Carrot Cake


  • 1In large mixing bowl, combine the eggs, oil and sugar; beat till smooth.
  • 2Sift together dry ingredients and beat into egg mixture, mixing on medium speed until smooth. Stir in carrot, nuts and raisins.
  • 3Bake in 2 greased and floured 9-inch round pans 40-45 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to racks to cool completely before icing with Cream Cheese Frosting.
  • 4To make Cream Cheese Frosting, using mixer on medium high speed, beat sugar, cheese and vanilla together with just enough milk to bring to a spreading consistency

Printable Recipe Card

About Mimi's Moist Carrot Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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