mimi's moist carrot cake
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)
prep time
15 Min
cook time
45 Min
method
Bake
yield
8-10 serving(s)
Ingredients
- 4 - whole eggs
- 1 1/4 cups vegetable oil
- 2 cups granulated sugar
- 2 cups plain all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 cups grated or shredded carrot
- 1/2 cup chopped walnuts
- 1/2 cup seedless raisins
- CREAM CHEESE FROSTING
- 1 pound confectioners' sugar
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- - milk
How To Make mimi's moist carrot cake
-
Step 1In large mixing bowl, combine the eggs, oil and sugar; beat till smooth.
-
Step 2Sift together dry ingredients and beat into egg mixture, mixing on medium speed until smooth. Stir in carrot, nuts and raisins.
-
Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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