Mom's Carrot Cake recipe

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Ingredients

6 carrots, quartered
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
½ teaspoon salt
3 eggs
2 teaspoons ground cinnamon
¾ cup vegetable oil
2 teaspoons vanilla extract
¾ cup buttermilk
1 (8 ounce) can crushed pineapple with juice
1 (3.5 ounce) package flaked coconut
1 cup chopped walnuts
½ (8 ounce) package cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
2 cups confectioners' sugar

Nutrition Info

423.6 calories
carbohydrate: 55.6 g
cholesterol: 45 mg
fat: 21.3 g
fiber: 2.3 g
protein: 4.8 g
saturatedFat: 6.8 g
servingSize: -
sodium: 298.7 mg
sugar: 41.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.

  2. 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.

  3. Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.

  4. Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.

  5. Place cake on a plate, and allow to cool completely before frosting.

  6. 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.

Recipe Yield

1 - 9 x 13 inch cake

Recipe Note

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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