Mother Bertas Carrot Cake Recipes

SISTER BETH'S CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl.
• Stir oil mixture into flour mixture until a well-mixed batter forms.
• Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

MOTHER BERTA'S CARROT CAKE

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.