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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."

Ingredients :

  • 6 carrots, quartered
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 (8 ounce) can crushed pineapple with juice
  • 1 (3.5 ounce) package flaked coconut
  • 1 cup chopped walnuts
  • 1/2 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar

Instructions :

Prep : Cook : 18M Ready in :
  • 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.

Notes :

  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

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