Moist Carrot Cake Recipe?

Carrot Cake

2 cups White sugar
1 cup Vegetable oil
1/2 cup Melted butter
4 Eggs
2 1/2 cups Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
2 tsp Cinnamon
3 cups (1lb.) Grated Carrots

Mix the oil, butter and sugar together on low speed for 3 minutes. Add eggs 1 at a time and mix for 3 more minutes. Sift the dry ingredients together and add to egg, oil and sugar mixture. Add the grated carrots and mix for 1 more minute.

Spread mixture into three greased and floured 8" pans. Bake at 325º convection for 20-25 minutes.

Cream Cheese Frosting

8 oz Cream cheese
6 oz. Butter
1 lb. Powdered sugar
2 tsp. Vanilla

Cream the Cream cheese and butter together for 5 minutes. Add powdered sugar and vanilla and mix well.

Jess
Silver Post Medal for All Time! 267 Posts

December 13, 20070 found this helpful

I made carrot cupcakes for a end of school party and I followed this recipe except that I used spice cake instead of a yellow cake mix and I substituted applesauce for the oil. It was very moist and rich. I think adding the real carrots and using applesauce is the key.

www.recipelink.com/.../16005

Betty Andrejczak

December 14, 20070 found this helpful

This is a copy-cat recipe of Sara Lee's Carrot Cake. I have a few different carrot cake recipes but I have to say this was really good. I made the icing without the orange peel because I don't care for that.

Sara Lee's Carrot Square Cake Recipe
2 Eggs
1 teaspoon Vanilla
6 ounces Oil
1 teaspoon Salt
1-1/2 teaspoons Baking powder
2 teaspoons Cinnamon
1 cup Sugar
1-1/4 cups All-purpose flour
1 cup Carrots -- grate fine
1 cup Walnuts -- well-chopped
1/2 cup Light raisins

CREAM CHEESE ICING
6 ounces Cream cheese - softened
1/4 pound Butter
1 pound Powdered sugar
1-1/2 teaspoons Orange extract
1 teaspoon Spice Island orange peel
1 tablespoon Light corn syrup or pancake syrup

Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325 about 50 minutes. Cool in pan about 30 minutes.
Frost with Cream Cheese Frosting and sprinkle with additional walnuts .

ICING: Cream the cream cheese with the butter until light and fluffy, using med-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.

The recipe with the crushed pineapple is the best one I've had.

I have been using the same recipe since I took it over from my mom. I make a carrot cake mix according to the directions, except I use the juice from a can of pineapple instead of water. butter instead of oil, not margarine. I take a small can of carrots and smash them and add them.