Mother Berta's Carrot Cake

Mother Berta's Carrot Cake
Mother Berta's Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 3

    medium carrots peeled

  • 2

    cups all-purpose flour

  • 2

    cups sugar

  • 2

    teaspoons baking soda

  • 2

    teaspoons cinnamon

  • 1

    cup corn oil

  • 3

    eggs lightly beaten

  • 2

    teaspoons vanilla

  • 1

    cup chopped walnuts

  • 1

    cup shredded coconut (sweetened variety)

  • 3/4

    cup canned crushed pineapple drained

  • CREAM CHEESE FROSTING:

  • 4

    ounces cream cheese softened

  • 3

    tablespoons butter softened

  • 1 1/2

    cups confectioners' sugar sifted

  • 1/2

    teaspoon vanilla extract

  • 1

    tablespoon lemon juice

Directions

Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in a food processor or blender. Set aside. Grate the remaining carrot; reserve. Preheat the oven to 350 degrees. Grease a 9- by 13-inch baking pan. Line the bottom with waxed paper and grease the paper. Sift the flour, sugar, baking soda and cinnamon into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake. This recipe yields 12 servings. Per serving: 630 calories, 73g carbohydrates, 7g protein, 35g fat, 90mg cholesterol.

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