Mom's Carrot Cake

Ingredients

• Servings: 1
• 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

Recipe

• 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.