Mom's Carrot Cake Recipe - Allrecipes.com
Mom's Carrot Cake Recipe

Mom's Carrot Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 x 13 inch cake Change Servings
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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 More Reviews

Most Helpful Positive Review
Sep 04, 2005

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!

 
Most Helpful Critical Review
Jul 10, 2003

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

 

36 Ratings

Dec 12, 2008

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.

 
Jun 11, 2005

The BEST carrot cake so far. Walnuts are not very popular in our house so I substituted raisins and it worked just as good. Thankyou.

 
Mar 14, 2005

Best carrot cake. We used canned carrot. I supervisor a school cafeteria and this was an excellant way to use some of our government commodities. We fixed it for Christmas and are having it for Easter dinner.

 
Oct 11, 2008

Moist Cake! I made mine with 1/2 tsp each of cinnamon, nutmeg, cloves and ginger for a little more flavor. I also used 3 cups of shredded carrots rather that the cooked. Next time I make it I will pour it onto a parchment paper. Thanks for the recipe!

 
Jun 11, 2004

I'm not sure what the other person did wrong either...I made this because I had leftover cooked carrots and it was FANTASTIC!! Very very very moist!

 
Sep 21, 2010

Great recipe.....!! I'm not sure what could have gone wrong for the person it didn't work out for, but it always comes out great for me!! Instead of using just cinnamon, I use cardamom, as it adds a special sweet spiciness to it....then I cheat and make things simple by just using a commericla cream cheese frosting - which is always a hit.....a super way to make use of the leftover carrots from dinner or just using up the carrots that are left in your garden!!

 

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Nutrition

  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 55.6 g
  • 18%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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