Mom&#39;s Carrot Cake Tasty Recipes

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Mom's Carrot Cake

"The difference among this and different carrot desserts is the fact that the carrots are pre-cooked instead of raw. It is a simply moist cake that is better the day after it's far made. Cake tastes quality after refrigerating overnight."

Ingredients :

6 carrots, quartered
2 cups all-motive 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
three/4 cup buttermilk
1 (eight ounce) can crushed pineapple with juice
1 (three.Five ounce) bundle flaked coconut
1 cup chopped walnuts
1/2 (8 ounce) package deal cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
2 cups confectioners' sugar

Instructions :

Prep :	Cook : 18M	Ready in :

In a small saucepan, cowl carrots with water. Bring water to a boil and cook dinner until gentle, about 15 mins. Let cool and mash.
In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, floor cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
Pour into paper towel-coated thirteen x 9 x 2-half of inch pan.
Bake at 350 degrees F (175 ranges C) for 55 mins, or till cake assessments finished.
Place cake on a plate, and permit to chill completely earlier than frosting.
To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes fine after refrigerating in a single day.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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