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Mom's Carrot Cake

The distinction among this and other carrot cakes is the fact that the carrots are pre-cooked rather than raw. It is a actually moist cake that is higher the day after it's miles made. Cake tastes exceptional 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 floor cinnamon
¾ cup vegetable oil
2 teaspoons vanilla extract
¾ cup buttermilk
1 (8 ounce) can beaten pineapple with juice
1 (three.5 ounce) package deal flaked coconut
1 cup chopped walnuts
½ (eight ounce) bundle cream cheese, softened
¼ cup butter
1 teaspoon vanilla extract
2 cups confectioners' sugar

Instructions :

Prep :	Cook : 1913M	Ready in :

Notes :

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