Ingredients: |
Ingredients:
2 c. unbleached all-purpose flour
2 c. granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1 c. canola oil
3 eggs, lightly beaten
2 tsp. vanilla extract
1 1/3 c. cooked, mashed carrots (leave a few chunks)
1 c. chopped walnuts
1 c. shredded coconut
1 large can crushed pineapple, well-drained
Cream cheese frosting
Cream Cheese Frosting:
8 oz.. cream cheese, room temperature
6 T. unsalted butter, room temperature
3 c. confectioners sugar (may need more)
1 tsp. vanilla
Juice of 1/2 lemon
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Directions: |
Directions:Preheat oven to 350 degrees. butter and flour a tube pan. Sift flour, sugar, baking soda and cinnamon together in a large bowl. Add the oil, eggs and vanilla. Beat well. Fold in carrots, walnuts, coconut, and pineapple. Pour batter into the prepared tube pan. Place it on middle rack of oven and bake for one hour or until toothpick inserted comes out clean. Place cake on rack to cool completely. With a sharp knife, go around the outer edge of cake, separating it from the pan, and lift it out of pan by holding on to the tube. With knife go around the bottom of cake, separating it from the base of the tube. Go around center of tube, separating it from the cake. Turn cake upside down, holding one hand under it. Slide tube out of cake and place cake upright on cake plate. Ice.
Cream Cheese Frosting:
Cream the cream cheese and butter together in large mixing bowl. Slowly add the confectioners sugar. Beat well. Stir in the vanilla and lemon juice.
Spread liberally over cake and create swirls in the frosting |
This recipe for Berta's Carrot Cake is from