mimi's moist carrot cake
(1 rating)
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 rating)
yield
8 -10
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For mimi's moist carrot cake
-
4whole eggs
-
1 1/4 cvegetable oil
-
2 cgranulated sugar
-
2 cplain all-purpose flour
-
2 tspbaking powder
-
2 tspground cinnamon
-
1 tspsalt
-
3 cgrated or shredded carrot
-
1/2 cchopped walnuts
-
1/2 cseedless raisins
- CREAM CHEESE FROSTING
-
1 lbconfectioners' sugar
-
8 ozcream cheese, softened
-
1 tspvanilla extract
-
milk
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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT