Best 3 Mimis Moist Carrot Cake Recipes

Mimi's Moist Carrot Cake is a delectable indulgence that tantalizes taste buds with its moist and tender crumb, studded with sweet carrots and crowned with a luscious cream cheese frosting. This classic recipe has been passed down through generations, carefully preserved as a cherished family secret. With its irresistible aroma that fills the kitchen with warmth and comfort, Mimi's Moist Carrot Cake is a centerpiece of celebrations, bringing joy and delight to every gathering. Whether you're a seasoned baker or a novice venturing into the world of culinary artistry, this step-by-step guide will empower you to recreate this timeless classic in your own kitchen. So gather your ingredients, prepare your baking tools, and embark on a culinary adventure that promises to leave lasting memories.

Let's cook with our recipes!

MOIST CARROT CAKE

Moist Carrot Cake image

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

Provided by KORIBEAR

Categories Desserts Cakes Sheet Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g

MIMI'S CAFE CARROT BREAD - ORIGINAL RECIPE

Mimi's Cafe Carrot Bread - Original Recipe image

This recipe is great. It makes a very light (not compact) carrot bread/cake and is so simple to make!! I substituted light muscovado sugar for the brown sugar and cake was darker than usual but just as yummy.

Provided by Onowahine

Categories Quick Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar, firmly packed
3 eggs
1/2 cup chopped walnuts
1/2 cup canned crushed pineapple in juice, drained
1/2 cup raisins
1 cup finely shredded carrot

Steps:

Sift first five ingredients into a mixing bowl.
In a separate bowl, whisk together the oil, sugar and eggs.
Stir the liquid mixture into the flour; mix well.
Add the next four ingredients; stir again.
Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter).
Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.).
Yield: one 9-inch square, or four 3" x 6" mini-loaves.

CARROT BREAD ? - FROM MIMI'S CAFE

Carrot Bread ? - from Mimi's Cafe image

Carrot bread that is much too delicious to be called bread. If you have eaten at Mimi's, you know what a treasure this recipe is, if you have not, you will be delighted! The original recipe compliments of Mimi's Cafe.

Provided by Lorac

Categories Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup vegetable oil
1 1/2 cups brown sugar
3 eggs
1/2 cup chopped walnuts
1/2 cup canned chunk pineapple, drained
1/2 cup raisins
1 cup finely shredded carrot

Steps:

Preheat oven to 350°F.
Grease and flour a 9 inch square pan or four 3 inch by 6 inch mini loaf pans.
In a medium bowl, combine flour, baking soda, baking powder, cinnnamon and salt and mix well.
In a separate bowl, whisk together oil, brown sugar and eggs, pour into flour mixture and stir well (batter will be chunky).
Stir in walnuts, pineapple, raisins and carrots.
Pour into prepared pan (s) and bake 30-40 minutes (20 minutes for mini pans) or until lightly browned.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste and texture of your carrot cake.
Grate the carrots finely. This will help them distribute evenly throughout the batter and prevent them from making the cake too dense.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting set properly.
Use a cream cheese frosting that is not too thick. A thick frosting will make it difficult to spread.
Decorate the cake with your favorite toppings. Some popular options include chopped nuts, grated carrots, or candied fruit.

Conclusion:

Mimi's Moist Carrot Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful crumb, creamy frosting, and beautiful decorations, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give Mimi's Moist Carrot Cake a try. You won't be disappointed!