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.

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Recipe Summary

Servings:
18
Yield:
1 - 9 x 13 inch cake
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

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

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

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

  • 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.

Nutrition Facts

424 calories; protein 4.8g 10% DV; carbohydrates 55.6g 18% DV; fat 21.3g 33% DV; cholesterol 45mg 15% DV; sodium 298.7mg 12% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2005
hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be better or what am I missing here, lol? thanks in advance! Read More
(234)

Most helpful critical review

Rating: 1 stars
07/10/2003
where did I go wrong? tasted good but turned out like a rubber duck Mixture too wet maybe but followed the recipe exactly maybe it's the Australian carrots at fault Read More
(52)
45 Ratings
  • 5 star values: 33
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
09/04/2005
hi, it sounds good and cant wait to make it but I have a little question? Um, why do we pour the batter into paper towel lined pan? wont the batter stick to paper towels? wouldnt wax paper be better or what am I missing here, lol? thanks in advance! Read More
(234)
Rating: 5 stars
12/12/2008
I have made this cake several times and everytime it's a hit. It's very moist and yummy. I do substitute a few ingredients. I use 1 tsp. of allspice and 1 tsp. cinnomon. I also used pecans instead of walnuts. I add raisins because to me carrot cake isn't carrot cake without them. As for lining the pan with paper towels...I didn't. I just prepared my pan with oil & flour and baked as directed. I baked it a bit slower than the directions assuring even cooking. I make this a two layer cake and doubled the frosting recipe to have enough to cover both layers. I sprinkled chopped pecans over for garnish. It taste great and makes a great presentation. Read More
(70)
Rating: 1 stars
07/10/2003
where did I go wrong? tasted good but turned out like a rubber duck Mixture too wet maybe but followed the recipe exactly maybe it's the Australian carrots at fault Read More
(52)
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Rating: 5 stars
06/11/2005
The BEST carrot cake so far. Walnuts are not very popular in our house so I substituted raisins and it worked just as good. Thankyou. Read More
(27)
Rating: 5 stars
03/14/2005
Best carrot cake. We used canned carrot. I supervisor a school cafeteria and this was an excellant way to use some of our government commodities. We fixed it for Christmas and are having it for Easter dinner. Read More
(21)
Rating: 4 stars
10/11/2008
Moist Cake! I made mine with 1/2 tsp each of cinnamon nutmeg cloves and ginger for a little more flavor. I also used 3 cups of shredded carrots rather that the cooked. Next time I make it I will pour it onto a parchment paper. Thanks for the recipe! Read More
(16)
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Rating: 5 stars
06/11/2004
I'm not sure what the other person did wrong either...I made this because I had leftover cooked carrots and it was FANTASTIC!! Very very very moist! Read More
(13)
Rating: 5 stars
08/31/2004
This is the best carrot cake. My family insists that I make it often. Read More
(10)
Rating: 4 stars
09/21/2010
Great recipe.....!! I'm not sure what could have gone wrong for the person it didn't work out for but it always comes out great for me!! Instead of using just cinnamon I use cardamom as it adds a special sweet spiciness to it....then I cheat and make things simple by just using a commericla cream cheese frosting - which is always a hit.....a super way to make use of the leftover carrots from dinner or just using up the carrots that are left in your garden!! Read More
(10)