Hi,
im looking for a really moist carrot cake recipe to use and an icing to go along with it. It would be really great if it doesnt have to be refrigerated too! (im not sure if cream cheese icing needs to be???)
thanks!!!
My *original* WASC recipe will give you a super moist, delicious cake ever time. Use a spice OR carrot mix, adding the extra ingredients the recipe calls for, then add about 1 cup of fresh grated carrots. YUMMMMMMM 
I use pineapple as the filling - either the sleeve or jam; and Earlene Moore's Cr Ch b'cream as the icing. That will give you a great cake that can be UNrefrigerated for 3-5 days.
What I have found that makes a super moist cake is to replace some or all of the vegetable oil with unsweetened applesauce, depending on the amount of oil called for in a recipe. Be sure to use unsweetened applesauce only. For boxed mixes calling for 1/2 or 1/3 cup of oil, I swap the entire amount of oil for the applesauce. For recipes with over 1 cup of oil, however, I only swap out 1 cup for applesauce.
At the bottom of this post is a link to a layered carrot cake from allrecipes.com that I made for a friend's 30th birthday party; she absolutely loved it (see picture attached). I also made the cake for last year's family Christmas gathering and, again, the cake was a hit. The recipe calls for 1 1/3 c. of oil, so I used 1 c. of unsweetened applesauce and 1/3 c. of vegetable oil. My friend is not big into frosting, so I used canned cream cheese frosting in between the layers and on top of the cake only. I decorated the top and bottom edges of the cake, using a decorating bag and a Wilton open star tip. To get the streaked effect, I bought a tube of orange frosting, loaded some cream cheese frosting into the decorating bag first, and then before pushing the frosting down into the star tip and "burping" the air out of the decorating bag, I streaked some of the orange frosting down along side of the cream cheese frosting.
Another swap I sometimes do to cut down on sugar calories is to use Splenda sugar blend in place of some of the sugar. The carrot cake calls for 2 c. of sugar, so I used 1 c. white sugar and 1/2 c. of Splenda sugar blend (with the Splenda blend, you only use to half of the measurement). Honestly, no one can tell the difference.
My apologies for leaving such a long post, but I hope you find my tips - and the recipe - helpful. Enjoy!!
http://allrecipes.com/recipe/carrot-cake-xi/detail.aspx
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