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):
- 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
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.