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Ingredients
| carrots: 6 (quartered) |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| baking soda: 2 tsp |
| salt: 1/2 tsp |
| eggs: 3 |
| ground cinnamon: 2 tsp |
| vegetable oil: 3/4 cup |
| vanilla extract: 2 tsp |
| buttermilk: 3/4 cup |
| crushed pineapple: 1 8oz can (with juice) |
| flaked coconut meat: 1 3.5oz package |
| walnuts (chopped): 1 cup |
| cream cheese: 1/2 8oz package (softened) |
| salted butter: 1/4 cup |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 2 cups |
Mom's Carrot Cake
Credit: AllRecipes
User rating:
"The difference between this and other carrot cakes is the fact that the carrots are pre-cooked instead of raw. It is a really moist cake that is better the day after it is made. Cake tastes best after refrigerating overnight."
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Prep Time
min -
Cook Time
min -
Servings
18 serving(s)
Tags
Directions
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
- In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
- Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
- Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
- Place cake on a plate, and allow to cool completely before frosting.
- To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.