Berta’s Carrot Cake

Name: Berta’s Carrot Cake
Yield: 12 portions
Ingredients: Confectioners’ sugar, for dusting; Cream Cheese Frosting; ¾ cup canned crushed pineapple, drained; 1 cup chopped walnuts; 1⅓ cups puréed cooked carrots; 1 cup shredded coconut; 2 teaspoons vanilla extract; 3 eggs, lightly beaten; 1 cup corn oil; 2 teaspoons ground cinnamon; 2 teaspoons baking soda; 2 cups granulated sugar; 2 cups unbleached all-purpose flour

Preparation info

12
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Carrot cakes abound, but there’s still none better than the one created by Sheila’s mother. It has just the right texture and taste—and not too sweet. Try it unfrosted for breakfast. It’s a classic for us and it will be for you.

Ingredients

2 cups unbleached all-purpose flour
2 cups granulated sugar
2 teasp

Cake
Dessert
Vegetarian

Method

Preheat the oven to 350°F. Line a 13 × 9 inch layer cake pan with waxed paper, and grease the paper.
Sift the flour, sugar, baking soda, and cinnamon together