Mom's Carrot Cake

Cooking Recipes Catalogue

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 (for 1 servings):


  • 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.