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Name: Mother Berta's Carrot Cake (from Tim Bartley)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 3 medium carrots peeled; 2 C. All purpose flour; 2 C. Sugar; 2 tsp Baking soda; 2 tsp Cinnamon; 1/4 tsp Salt; 1/4 tsp Nutmeg; 1/4 tsp Allspice; 1 C. Corn oil; 3 Eggs lightly beaten; 2 tsp Vanilla; 1 C. Walnuts chopped; 1 C. Coconut (sweetened); 3/4 C. Pineapple crushed and drained; 1 C. Raisins; 8 ounces Cream cheese; 6 T. Butter; 3 C. Confectioners Sugar; 1 tsp. Vanilla; 2 T. Lemon Juice

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INGREDIENTS

3 medium carrots ; peeled
2 C. All purpose flour
2 C. Sugar
2 tsp Baking soda
2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Allspice
1 C. Corn oil
3 Eggs ; lightly beaten
2 tsp Vanilla
1 C. Walnuts ; chopped
1 C. Coconut ; (sweetened)
3/4 C. Pineapple ; crushed and drained
1 C. Raisins
Cream Cheese Frosting
8 ounces Cream cheese
6 T. Butter
3 C. Confectioners Sugar
1 tsp. Vanilla
2 T. Lemon Juice

Servings

INSTRUCTIONS

1. Cut 2 carrots into 1 inch lengths; place in a saucepan, cover with water and simmer until tender. Drain and puree in a food processor or blender, using juice from pineapple to make puree blend easier. Set aside.

2. Grate the remaining carrot; reserve.

3. Preheat over to 350 degrees. Grease 2 9- inch baking pans. Line the bottom with waxed paper and grease the paper. Flour, taping out excess flour.

4. Sift the flour, sugar, baking soda and spices into a large bowl. Add the oil, eggs and vanilla; beat well. Fold in the carrot puree, grated carrot, nuts, coconut, pineapple, and raisins.

5. Pour the batter into the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.

6. Cool the cake in the pans for 10 minutes before un-molding it onto a rack, then let the cake cool thoroughly.

7. Prepare the frosting, using the recipe below.

Frosting: Mix the cream cheese and butter together in a bowl. Slowly add the powdered sugar. Stir in the vanilla and lemon juice. Add more powdered sugar if you feel the frosting is too loose. Use more lemon juice if you feel the frosting is too firm.

8. You can also bake this cake in a bundt pan, unfrosted with just a dusting of powdered sugar if you like. It is a very moist and delicious cake.

NOTES

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Mother Berta's Carrot Cake (from Tim Bartley)

3 medium carrots peeled
2 C. All purpose flour
2 C. Sugar
2 tsp Baking soda
2 tsp Cinnamon
1/4 tsp Salt
1/4 tsp Nutmeg
1/4 tsp Allspice
1 C. Corn oil
3 Eggs lightly beaten
2 tsp Vanilla
1 C. Walnuts chopped
1 C. Coconut (sweetened)
3/4 C. Pineapple crushed and drained
1 C. Raisins
 Cream Cheese Frosting
8 ounces Cream cheese
6 T. Butter
3 C. Confectioners Sugar
1 tsp. Vanilla
2 T. Lemon Juice

1.  Cut 2 carrots into 1 inch lengths; place in a saucepan, cover with water and simmer until tender.  Drain and puree in a food processor or blender, using juice from pineapple to make puree blend easier.  Set aside.

2.  Grate the remaining carrot; reserve.

3.  Preheat over to 350 degrees.  Grease 2  9- inch baking pans.  Line the bottom with waxed paper and grease the paper.  Flour, taping out excess flour.

4.  Sift the flour, sugar, baking soda and spices into a large bowl.  Add the oil, eggs and vanilla; beat well.  Fold in the carrot puree, grated carrot, nuts, coconut, pineapple, and raisins.

5.  Pour the batter into the prepared pans.  Bake until a toothpick inserted in the center comes out clean, about 45-55 minutes.

6.  Cool the cake in the pans for 10 minutes before un-molding it onto a rack, then let the cake cool thoroughly.

7.  Prepare the frosting, using the recipe below.

Frosting:  Mix the cream cheese and butter together in a bowl.  Slowly add the powdered sugar.  Stir in the vanilla and lemon juice.  Add more powdered sugar if you feel the frosting is too loose.  Use more lemon juice if you feel the frosting is too firm.

8.  You can also bake this cake in a bundt pan, unfrosted with just a dusting of powdered sugar if you like.  It is a very moist and delicious cake.

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Nutrition

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Serving Size: 1 Serving (6021g)
Recipe Makes: 1 Servings

Calories: 28123
Calories from Fat: 23557 (84%)

Amt Per Serving		% DV

	Total Fat 2617.5g	3490 %
	Saturated Fat 893.5g	4468 %
	Monounsaturated Fat 1091.3g
	Polyunsanturated Fat 467.4g
Cholesterol 6337.4mg		1950 %
Sodium 12285.8mg		424 %
Potassium 5024.1mg		132 %
Total Carbohydrate 1113.4g		327 %
	Dietary Fiber 41.9g	168 %
	Sugars, other 1071.5g
Protein 186.2g		266 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 28123

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