Berta'S Carrot Cake Recipe

Name: Berta'S Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 2 c. granulated sugar; 2 tsp. baking soda; 2 tsp. cinnamon; 1 c. corn oil; 3 eggs, lightly beaten; 2 tsp. vanilla; 1 1/2 c. pureed, cooked carrots; 1 c. chopped walnuts; 1 c. shredded coconut; 3/4 c. canned, crushed pineapple, drained

Servings: persons

2 c. all-purpose flour
2 c. granulated sugar
2 tsp. baking soda
2 tsp. cinnamon
1 c. corn oil
3 eggs, lightly beaten
2 tsp. vanilla
1 1/2 c. pureed, cooked carrots
1 c. chopped walnuts
1 c. shredded coconut
3/4 c. canned, crushed pineapple, drained

1
Preheat oven to 350u00b0.
2
Line 13 x 9-inch pan with wax paper and grease paper.
3
Sift flour, sugar and baking soda and cinnamon in large bowl.
4
Add oil, eggs and vanilla; beat well.
5
Fold in carrots, walnuts, coconut and pineapple.
6
Pour batter in pan. Place on middle of rack and bake 30 to 35 minutes.
7
Cool cake in pan 10 minutes, invert over rack and unmold.
8
Remove wax paper, cool 1 hour.
9
Frost with Cream Cheese Frosting.

1525

kcal

Calories

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. all-purpose flour, 2 c. granulated sugar, 2 tsp. baking soda, 2 tsp. cinnamon, and more.

Yes, Berta'S Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berta'S Carrot Cake

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