Mom's Carrot Cake

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.

• Calories: 424 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 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.