Audrey Moose Carrot Cake
Audrey Moose
Audrey's Carrot Cake is the best moist carrot cake ever!!! This is the recipe that everyone keeps asking for, Audrey Moose Carrot Cake. We have tasted more carrot cakes then you can imagine over a span of 60 years and nothing compares to my mom’s carrot cake.
Course Dessert
Cuisine American
CAKE INGREDIENTS
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 3 cups coarsely grated carrots
- 1/2 cup chopped English walnuts
CREAM CHEESE ICING INGREDIENTS
- 1 box powdered sugar.
- 1 pkg Philly cream cheese soften to room temperature.
- 1/2 stick butter soften to room temperature.
- 2 tsp vanilla pure extract
CAKE INSTRUCTIONS
Add sugar and oil together then add eggs one at a time and beat till creamy.
Sift all dry ingredients together and add slowly into creamy mixture.
Add carrots and nuts last.
Pour cake batter into 2 greased and floured 9″ round cake pans.
Bake at 350 degrees for 50 minutes or till done.
Let cakes cool before frosting the cakes with the cream cheese icing.
ICING INSTRUCTIONS
Place cream cheese and butter in mixing bowl and blend together.
Gradually add the powdered sugar to the blended butter and cream cheese, add vanilla blend in.
The only time consuming thing about this recipes is grating the carrots. I highly recommend grating them by hand with a flat grater on the course side. We have tried faster methods but hand grating usually always turns out the best evenly moist carrot cake.
Oh by the way, it's so hard to wait for the cakes to cool before icing, but please do.
It really is worth the wait.