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


  • 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
  • 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


  1. In large mixing bowl, combine the eggs, oil and sugar; beat till smooth.
  2. Sift together dry ingredients and beat into egg mixture, mixing on medium speed until smooth. Stir in carrot, nuts and raisins.
  3. Bake 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.
  4. To 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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