Mother Berta's Carrot Cake Recipe

Name: Mother Berta's Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
1.
2
Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes.
3
Drain and puree in a food processor or blender.
4
Set aside.
5
2.
6
Grate the remaining carrot; reserve.
7
3.
8
Preheat the oven to 350F.
9
Grease a 9x13-inch baking pan.
10
Line the bottom with waxed paper and grease the paper.
11
4.
12
Sift the flour, sugar, baking soda and cinnamon into a large bowl.
13
Add the oil, eggs and vanilla; beat well.
14
Fold in the carrot puree, grated carrot, walnuts, coconut and pineapple.
15
5.
16
Pour the batter into the prepared pan.
17
Bake until a toothpick inserted in the center comes out clean, about 1 hour.
18
6.
19
Cool the cake in the pan for 10 minutes before unmolding it onto a rack, then let the cake cool completely.
20
7.
21
Prepare the frosting: Mix the cream cheese and butter together in a bowl.
22
Slowly add the confectioners' sugar.
23
Stir in the vanilla and lemon juice.
24
Frost the cake.

1488

kcal

Calories

Fat

254

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 16 ingredients. The key ingredients include: 3 medium-sized carrots, peeled, 2 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, and more.

Yes, Mother 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.

Mother Berta's Carrot Cake

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