Mom's Carrot Cake

Mom's Carrot Cake

32

"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

{{adjustedServings}} servings 424 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 424 kcal
  • 21%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 55.6g
  • 18%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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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.
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Reviews

32
  1. 36 Ratings

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hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be be...

I have made this cake several times and everytime it's a hit. It's very moist and yummy. I do substitute a few ingredients. I use 1 tsp. of allspice and 1 tsp. cinnomon. I also used pecans i...

where did I go wrong? tasted good, but turned out like a rubber duck, Mixture too wet maybe, but followed the recipe exactly, maybe it's the Australian carrots at fault