Mother Berta's Carrot Cake

By Hklbrries

When you're cooking with veggies, don't overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It's delicious with or without frosting and great for parties.

Ingredients

• Carrot Cake:
• 3 medium-sized 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

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 F. 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.