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
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking soda
3 tsp cinnamon
4 cups grated carrots
1 ½ cups chopped walnuts
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.
½ cup butter (room temp)
1 tsp vanilla
1 – 8 oz pkg of Philadelphia cream cheese
3 cups icing sugar
Beat altogether until creamy
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.
Mimi lives on the East coast of Vancouver Island with her husband and writes her various romances with tongue in cheek and a mad glint in her eye. She’s been known to say: “If I can steal a booklover’s attention away from their everyday grind, absorb them into a fantasy love story, and make them care about the ending, then I’ve done my job.”
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Her reviews are numerous and incredibly positive:
“Love Mimi Barbour, love her books. When you can read a book that within just a few words, you are brought right into the book. You feel, taste, see everything going on. Great story lines. Fantastic characters, fantastic plots, story lines like real life both honest folk and of crooks. Humor that will have you giggling then full on belly laugh. You may even shed a tear or two. All in all, Mimi never disappoints.” ~ Reviewed by Shirleen Miller