Mom's Carrot Cake The Best Recipes

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Mom's Carrot Cake

"The distinction between this and other carrot desserts is the fact that the carrots are pre-cooked instead of raw. It is a actually moist cake that is better the day after it's miles made. Cake tastes exceptional after refrigerating in a single day."

Ingredients :

6 carrots, quartered
2 cups all-reason flour
2 cups white sugar
2 teaspoons baking soda
1/2 teaspoon salt
three eggs
2 teaspoons ground cinnamon
3/four cup vegetable oil
2 teaspoons vanilla extract
3/4 cup buttermilk
1 (eight ounce) can beaten pineapple with juice
1 (three.5 ounce) package flaked coconut
1 cup chopped walnuts
half (8 ounce) package cream cheese, softened
1/four cup butter
1 teaspoon vanilla extract
2 cups confectioners' sugar

Instructions :

Prep :	Cook : 18M	Ready in :

In a small saucepan, cover carrots with water. Bring water to a boil and cook until gentle, approximately 15 mins. Let cool and mash.
In a big blending bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and a couple of teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
Pour into paper towel-covered 13 x 9 x 2-half of inch pan.
Bake at 350 stages F (175 tiers C) for fifty five mins, or until cake exams 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 excellent after refrigerating in a single day.

Notes :

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

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