Mother Berta's Carrot Cake

Recipe Ingredients

3 tablespoons	45ml	Carrots - peeled (medium)
2 cups	125g / 4.4oz	All-purpose flour
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Cinnamon
1 cup	237ml	Corn oil
3		Eggs - lightly beaten
2 teaspoons	10ml	Vanilla
1 cup	146g / 5.1oz	Chopped walnuts
1 cup	93g / 3.3oz	Shredded coconut (sweetened variety)
3/4 cup	109g / 3.8oz	Canned crushed pineapple - drained
		Cream Cheese Frosting
4 oz	113g	Cream cheese - softened
3 tablespoons	45ml	Butter - softened
1 1/2 cups	297g / 10oz	Confectioners' sugar - sifted
1/2 teaspoon	2.5ml	Vanilla extract
1 tablespoon	15ml	Lemon juice

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 08-25-2002

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