Ultra Moist Carrot Cake

This carrot cake is loaded with finely shredded carrots, and had both granulated and brown sugars, plus cinnamon and nutmeg. Be sure to use finely shredded or grated carrots, not coarsely shredded, for best results.

Ingredients:

• 1 Cup Granulated Sugar
• 1 Cup Light Brown Sugar
• 2 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1/4 Teaspoon Ground Nutmeg
• 3 1/2 Cups Finely Shredded Carrots
• 1 1/2 Cups Vegetable Oil
• 4 Eggs
• 2 Teaspoons Vanilla
• Cream Cheese Frosting:
• 2 (3 ounce) Packages Cream Cheese
• 1/2 Cup Butter
• 2 Teaspoons Vanilla
• Confectioners Sugar
• Finely Chopped Walnuts for Garnish

Directions:

Preheat oven to 325 degrees. In large mixer bowl, combine sugars, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add carrots, oil, eggs and vanilla. Beat 2 to 3 minutes at a medium speed with electric mixer. P our into two 9-inch greased and floured cake pans. Bake 40 minutes or until cake tester comes out clean. Cool on rack. Frost with cream cheese frosting. Once frosted, press finely chopped walnuts gently into sides of frosted cake.

Number of Servings: 12 to 16