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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
6 carrots, quartered |
2 cups all-purpose 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 |
3/4 cup buttermilk |
1 (8 ounce) can crushed pineapple with juice |
1 (3.5 ounce) package flaked coconut |
1 cup chopped walnuts |
1/2 (8 ounce) package cream cheese, softened |
1/4 cup butter |
1 teaspoon vanilla extract |
2 cups confectioners' sugar |
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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