Mother Bertas Carrot Cake Recipes

MOM'S CARROT CAKE

Steps:

• In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash.
• In a large mixing bowl, beat eggs. Add vegetable oil, buttermilk, 2 cups white sugar and 2 teaspoons vanilla. Add flour, baking soda, ground cinnamon and salt. Mix in pineapple, 2 cups mashed carrots, nuts and coconut.
• Pour into paper towel-lined 13 x 9 x 2-1/2 inch pan.
• Bake at 350 degrees F (175 degrees C) for 55 minutes, or until cake tests done.
• Place cake on a plate, and allow to cool completely before frosting.
• To Make Frosting: Combine cream cheese, melted butter, 1 teaspoon vanilla extract, and confectioners' sugar. Spread on cooled cake. Cake tastes best after refrigerating overnight.

TO DIE FOR CARROT CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine #1 ingredients. Add #2 ingredients. Stir in #3 ingredients.
• Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. (The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
• Bake for 35-40 minutes for the 9x13 and 9-inch pans and 25-30 minutes for the 8-inch pans. You're looking for an inserted toothpick to come out clean.
• Let cakes cool for 10 minutes in the pan and then remove to a cooling rack and let cool completely.

EASY ONE-BOWL CARROT CAKE RECIPE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking pan with cooking spray and set aside.
• Sift together the flour, sugar, baking soda, cinnamon, ginger, nutmeg, cloves and salt. Add the oil and eggs, one at a time. Beat with an electric mixer until completely combined. Add carrots and vanilla extract; mix well. If using, fold in nuts, raisins, coconut, or drained pineapple.
• Transfer the batter to the prepared pan. Bake for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Set on a wire rack to cool completely.
• Once the cake is completely cool, prepare the frosting. Cream together butter, cream cheese and vanilla. Slowly add the confectioners' sugar and mix until completely blended. Add the milk, one tablespoon at a time, until the frosting reaches the desired consistency. I use about 2 tablespoons of milk total, but you may need slightly less or slightly more.
• Spread the frosting on top of the cool cake. Garnish with chopped nuts, if desired.

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.