MOTHER BERTA'S CARROT CAKE
Categories Cake Blender Food Processor Dessert Bake Cream Cheese Coconut Pineapple Walnut Carrot Parade Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- 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.
- 2. Grate the remaining carrot; reserve.
- 3. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. Line the bottom with waxed paper and grease the paper.
- 4. 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.
- 5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour.
- 6. Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
- 7. 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.
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Carbon Lifeform
[email protected]This carrot cake is a culinary masterpiece. The cake is moist and flavorful, and the cream cheese frosting is the perfect balance of sweet and tangy. I highly recommend this recipe.
Julie Moore
[email protected]I featured this carrot cake recipe on my cooking show, and it was a huge success. The viewers loved it, and I received many requests for the recipe. I'll definitely be making this again.
Julie Lindsah
[email protected]I tested this recipe for my blog, and it turned out perfectly. The cake was moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I highly recommend this recipe.
Ryan michael
[email protected]This carrot cake was a hit at my daughter's birthday party. The kids loved it, and the adults couldn't get enough of it either. I'll definitely be making this again for my next party.
Mehar Mirza
[email protected]I was thrilled to find a gluten-free carrot cake recipe that actually tastes good. This cake was moist and flavorful, and the cream cheese frosting was the perfect complement. I'll definitely be making this again.
Zaheem Karim
[email protected]I'm a novice baker, and this recipe was easy to follow. The cake turned out great, and my friends and family loved it. I'll definitely be making this again.
AHKELAHH
[email protected]I've tried many carrot cake recipes over the years, and this one is by far the best. The cake is moist and flavorful, and the cream cheese frosting is to die for. I highly recommend this recipe.
Emmanuel Niyomwungeri
[email protected]I was looking for a healthier carrot cake recipe, and this one fit the bill. I used whole wheat flour and reduced the amount of sugar, and it still turned out delicious. I'll definitely be making this again.
Nalujja Amina
[email protected]As a busy mom, I appreciate recipes that are easy to follow and don't take too much time. This carrot cake was a breeze to make, and it came out perfectly. My kids loved it!
Nhlanhla Mthembu
[email protected]This carrot cake recipe is a keeper! It turned out incredibly moist and flavorful. The cream cheese frosting was the perfect finishing touch. I'll definitely be making this again for my next potluck.