Perfectly Moist Carrot Cake Recipe

Perfectly Moist Carrot Cake
4 eggs
1-1/2 cups white sugar
1 cup brown sugar
1 cup oil
2 tsp vanilla
1-1/2 tsp baking soda Not Baking Powder
1/2 tsp salt
1 cup crushed pineapple and juice
6 medium carrots, grated
3 cups flour
4 tsp cinnamon
1 cup raisins
1 cup crushed walnuts
Preheat oven to 350degrees (185 c.). Mix all ingredients together. Pour into two 9″x11″ greased baking pans. Bake for 50 minutes or until toothpick tester comes out clean.

Cream Cheese Icing
1 8ounce package Philadephia Cream Cheese
1/2 cup melted unsalted butter
2 to 3 cups of icing sugar
Blend together until smooth. Cover the top of the two cakes. Refegerate.

About Roz Weitzman's World

Periodically in China since 2005 to research my cookbooks and travel in China and southeast Asia. Loving the experience. Want to keep in touch with my friends and family all over the world! I published my Chinese Cookbook called 'Roz Weitzman's World of Chinese Comfort Food'. This week I published my latest in my series of Chinese cooking called "Roz Weitzman's World of Yunnan Food". Please won't you scribble a thought or two. I really appreciate your comments! AND IF YOU SHOULD WISH TO REPOST MY RECIPES OR OTHER OF MY POSTS ON YOUR OWN BLOG, BE SO KIND AS TO POST A LINK BACK TO MY BLOG AND GIVE ME CREDIT FOR MY ORIGINAL WORK. MANY THANKS IN ADVANCE.

Posted on Sunday, May 29, 2011, in Uncategorized. Bookmark the permalink. Leave a comment.

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