This cake has been in my recipe box for years and I dug it out this Christmas to make it for my family. Wow! It went over so well that I had to pass out the recipe. This cake is so moist and delicious that you will be congratulated by everyone who you serve it to.
Carrot Cake – Moist
Ingredients:
2 cups sugar
1 cup oil
4 eggs
2 cups flour
1tsp salt
2 tsp baking soda
3 tsp cinnamon
4 cups grated carrots
1 ½ cups chopped walnuts
Method:
Beat sugar and eggs well, add oil, mix well. Then mix dry ingredients together. Grate carrots and chop nuts. Then add altogether.
Bake at 325 oven in a 11×7 or for a thinner cake 13×9 for 1 hour and check ( will probably need another 5 or 10 mins if you use the smaller pan). If baked in 9” layer pans, will need approx. 40 mins. Do not overbake. Touch top to see if ready.
Frosting:
½ cup butter (room temp)
1 tsp vanilla
1 – 8 oz pkg of Philadelphia cream cheese
3 cups icing sugar
Beat altogether until creamy
Store leftover.
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NYT & USA Today, best-selling, award-winning author, MIMI BARBOUR, has seven romance series to her credit. She also has many single titles and a huge number of box sets – her own and multi-author collections.
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Yum! But now I’m craving carrot cake…
Trust me, Gale. You’ll love this recipe:-)
Love me some carrot cake. I’m adding your recipe to my collection.