Mom's Carrot Cake | Cookingwithdia

Ingredients

6carrots, quartered

2 cups all-purpose flour

2 cups white sugar

2 teaspoons baking soda

½ teaspoon salt

3eggs

2 teaspoons ground cinnamon

¾ cup vegetable oil

2 teaspoons vanilla extract

¾ cup buttermilk

1 (8 ounce) can crushed pineapple with juice

1 (3.5 ounce) package flaked coconut

1 cup chopped walnuts

½ (8 ounce) package cream cheese, softened

¼ cup butter

1 teaspoon vanilla extract

2 cups confectioners’ sugar

Directions

Step 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.

Step 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.

Step 3

Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.

Step 4

Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.

Step 5

Place cake on a plate, and allow to cool completely before frosting.

Step 6

To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners’ sugar.Spread on cooled cake.Cake tastes best after refrigeratingovernight.

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