Mom's Carrot Cake

Mom's Carrot Cake

32 Reviews 3 Pics
v monte
Recipe by  v monte

“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.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake

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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)

Rate This Recipe
SHERROKEE
225

SHERROKEE

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 better or what am I missing here, lol? thanks in advance!

Kathy
67

Kathy

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 instead of walnuts. I add raisins because to me carrot cake isn't carrot cake without them. As for lining the pan with paper towels...I didn't. I just prepared my pan with oil & flour and baked as directed. I baked it a bit slower than the directions assuring even cooking. I make this a two layer cake and doubled the frosting recipe to have enough to cover both layers. I sprinkled chopped pecans over for garnish. It taste great and makes a great presentation.

ozcook
50

ozcook

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

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 424 cal
  • 21%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 55.6 g
  • 18%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Carrot Pineapple Cake I

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