Carrot Haul. April 23, 2013.
I have a recipe for carrot cake that I love. My twenty-something year old self knew a winner when she saw one apparently. I cut this out of Parade magazine years ago and it's been my go-to carrot cake recipe ever since. And yes, it really was titled, "Mother Berta's Carrot Cake".
Mother Berta's Carrot Cake
3 Medium-sized carrots, peeled
2 C. all-purpose flour
2 C. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 C. corn oil
3 eggs, lightly beaten
2 tsp. vanilla
1 C. chopped walnuts
1 C. shredded coconut, sweetened
3/4 C. canned crushed pineapple, drained
4 oz. cream cheese
3 Tbsp butter, softened
1 1/2 C. confectioners' sugar, sifted
1/2 tsp vanilla extract
1 Tbsp lemon juice
1. Cut 2 carrots into 1" dice; place in a saucepan, cover with water and simmer until tender, about 10 minutes. Drain and puree in 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 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 into 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.