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My review
Mom's Carrot Cake
v monte
"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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Ingredients
servings 424 calsOriginal recipe yields 18 servings (1 - 9 x 13 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. 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, 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.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 424 calories; 21.3 g fat; 55.6 g carbohydrates; 4.8 g protein; 45 mg cholesterol; 299 mg sodium. Full nutrition
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Reviews
Read all reviews 3842 Ratings
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Most helpful positive review
9/4/2005
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 be...
Most helpful critical review
7/8/2003
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
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9/4/2005
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 be...
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 i...
7/8/2003
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
6/11/2005
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.
3/14/2005
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...
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 wi...
6/11/2004
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!
9/20/2010
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 ...