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.
Provided by v monte
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 298.7 mg, Sugar 41.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-large-groups #desserts #fruit #vegetables #easy #beginner-cook #cakes #inexpensive #tropical-fruit #pineapple #carrots #equipment #small-appliance #mixer #number-of-servings #3-steps-or-less #4-hours-or-less
You'll also love
