Description
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
- ½ teaspoon salt
- 3 eggs
- 2 teaspoons ground cinnamon
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
- 1 (8 ounce) can crushed pineapple with juice
- 1 (3.5 ounce) package flaked coconut
- 1 cup chopped walnuts
- ½ (8 ounce) package cream cheese, softened
- ¼ cup butter
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
Servings: 18