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
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Temitope Olorunishola
[email protected]This carrot cake is a classic recipe that's easy to make and always delicious.
YSM Younghoodaboy Puka
[email protected]I've made this carrot cake several times now and it's always a crowd-pleaser.
belal galaly
[email protected]This carrot cake was a hit at my party. Everyone loved it!
Dg Ghb
[email protected]This carrot cake is moist and flavorful, with a delicious cream cheese frosting. It's perfect for any occasion.
sulaiman 789
[email protected]This is the best carrot cake I've ever had.
Ariful Islam Abir
[email protected]I'll be making this cake again and again.
Gavin Rhyne
[email protected]This cake is a winner!
Laxmi Soni
[email protected]I would definitely recommend this recipe to anyone who loves carrot cake.
Tom Albrecht
[email protected]The walnuts and raisins add a nice crunch and texture to the cake.
Sa'Niyah Walker
[email protected]This carrot cake is easy to make and always turns out perfect. I've used it for both special occasions and everyday snacks.
Gina Diaz
[email protected]I made this cake for my daughter's birthday and she loved it! It was so moist and flavorful, and the frosting was to die for.
Robert Martinez
[email protected]The cream cheese frosting is the perfect complement to the carrot cake. It's tangy and sweet, and it really takes the cake to the next level.
Pathum Rajapaksha
[email protected]I love that this recipe uses whole wheat flour. It makes the cake a little healthier and gives it a nice nutty flavor.
Joseph Glasser
[email protected]This carrot cake is a classic for a reason! It's moist, flavorful, and has the perfect amount of sweetness. I've made it several times now and it's always a hit.