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Moist Carrot Cake Recipe

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This has the perfect ratio of frosting to cake, if you like frosting! The cake is super moist and with the sweet cream cheese frosting it is amazing.
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Servings:
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Ingredients
  • 3 cups carrots, peeled, grated
  • 2 cups sugar
  • 1 1/4 cups oil
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 2 teaspoons baking Soda
  • 1 teaspoon salt
  • 3 cups flour
  • 1 cup black walnut pieces (optional)
  • FROSTING:
  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 tablespoon vanilla
  • 4 cups powdered sugar
Directions
PREP
20 mins
COOK
45 mins
READY IN
3+ hrs
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

Shred carrots in food processor or grate by hand. Set aside.

Combine sugar, oil and eggs and beat until well mixed.

Add cinnamon, baking powder, baking soda and salt. Add flour and mix well. Batter will be stiff.

Stir in shredded carrot and nuts, if desired.

Spread into prepared pan. Bake for 45 minutes until toothpick comes out clean.

Cool on a rack for about 2 hours. Frost with cream cheese frosting.

For frosting, cream together cream cheese and butter until smooth. Add vanilla and powdered sugar until desired consistency.

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Moist Carrot Cake Recipe Reviews

carrot cake 96

:
Average of 5.00 out of 5 stars
Rating of 5 out of 5.0 stars
Ratings (1)
Comments (0)
PorkChop User
Rating of 5 out of 5.0 stars
Reviewed By
"SO GOOD! The cake was so moist, it barely needed the frosting. I ate the frosting, though, of course :)"
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