Mom's Carrot Cake

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.

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  • 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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