Mom's Carrot Cake Recipe
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Mom's Carrot Cake

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."

Rating: This weblink has been rated 12 times with an average star rating of 4.3 Read Reviews (12)

Rate/Review | 1,022 people have saved this

 

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Original Recipe Yield 1 - 9 x 13 inch cake
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 427 | Total Fat: 21.7g | Cholesterol: 50mg

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The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2005 by SHERROKEE 
hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2003 by ozcook 
where did I go wrong? tasted good, but turned out like a rubber duck, Mixture too wet maybe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2005 by BEANS4 
The BEST carrot cake so far. Walnuts are not very popular in our house so I substituted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 12, 2008 by CHYANNE2U 
I have made this cake several times and everytime it's a hit. It's very moist and yummy. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2005 by NORMA STONE 
Best carrot cake. We used canned carrot. I supervisor a school cafeteria and this was an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2004 by TORIFAN 
I'm not sure what the other person did wrong either...I made this because I had leftover... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2004 by JONNA2 
This is the best carrot cake. My family insists that I make it often. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2008 by Kim 
Moist Cake! I made mine with 1/2 tsp each of cinnamon, nutmeg, cloves and ginger for a little... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2005 by BEAUCHAT86 
Yummy!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2009 by geministoy 
This cake was extremly moist and tasty! MORE

 
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