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Mother Berta's Carrot Cake

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Ingredients

  • CREAM CHEESE FROSTING:
  • 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
  • 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

Details

Servings 12

Preparation

Step 1

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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