Mimi's Moist Carrot Cake

1
Cheryl Jacobs

By
@mimijacobs

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)

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

4
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
salt
3 c
grated or shredded carrot
1/2 c
chopped walnuts
1/2 c
seedless raisins

CREAM CHEESE FROSTING

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

Step-By-Step

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

About Mimi's Moist Carrot Cake

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