Berta's Carrot Cake Caribbean Recipe
Ingredients
| All-purpose flour - 2 cups | ||
| Granulated Sugar | 2 Cup (16 tbs) (CAKE:) | |
| Baking soda | 2 Teaspoon (CAKE:) | |
| Cinnamon | 2 Teaspoon (CAKE:) | |
| Corn oil | 1 Cup (16 tbs) (CAKE:) | |
| Eggs- 3 large, lightly beaten | ||
| Pure vanilla extract | 2 Teaspoon (CAKE:) | |
| Carrots | 1 1/3 Cup (16 tbs), pureed (CAKE:) | |
| Walnuts | 1 Cup (16 tbs), chopped (CAKE:) | |
| Coconut | 1 Cup (16 tbs), shredded (CAKE:) | |
| Pineapple | 3/4 Cup (16 tbs), drained (CAKE:) | |
| Cream cheese | 8 Ounce (CARIBBEAN CREAM CHEESE ICING:) | |
| Unsalted butter | 4 Tablespoon (CARIBBEAN CREAM CHEESE ICING:) | |
| Confectioner’s sugar | 3 Cup (16 tbs) (CARIBBEAN CREAM CHEESE ICING:) | |
| Pure vanilla extract | 1 Teaspoon (CARIBBEAN CREAM CHEESE ICING:) | |
| Lemon juice | 1 Tablespoon (CARIBBEAN CREAM CHEESE ICING:) | |
| Pineapple | 1/4 Cup (16 tbs), crushed (CARIBBEAN CREAM CHEESE ICING:) | |
| Coconut | 1/2 Cup (16 tbs), shredded (CARIBBEAN CREAM CHEESE ICING:) | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Brush two 9-inch round cake pans lightly with butter. Line the bottoms of the pans with round waxed paper and butter the paper.
MAKING
3) In a large mixing bowl, sift the flour, sugar, baking soda, and cinnamon together.
4) Beat in the oil, eggs and vanilla, then fold in the carrots, walnuts, coconut and pineapple.
5) Pour the batter evenly in the two prepared pans, place on the middle rack of the oven and bake for about 1 hour.
6) Allow the layers to cool in the pans for 10 minutes, invert the pans onto a wire rack, remove the waxed paper and cool down.
FINALIZING
7) In a mixing bowl, cream the cream cheese and butter together with an electric mixer.
8) Gradually sift in the confectioners' sugar, then stir in the vanilla, lemon juice and pineapple.
9) Place a cake layer on a serving plate and spread the icing. Cover another cake layer and spread the icing on top and sides. Pat the toasted coconut gently around the sides of the cake.
SERVING
10) Slice and serve on individual serving plates.
1) Preheat the oven to 350°F.
2) Brush two 9-inch round cake pans lightly with butter. Line the bottoms of the pans with round waxed paper and butter the paper.
MAKING
3) In a large mixing bowl, sift the flour, sugar, baking soda, and cinnamon together.
4) Beat in the oil, eggs and vanilla, then fold in the carrots, walnuts, coconut and pineapple.
5) Pour the batter evenly in the two prepared pans, place on the middle rack of the oven and bake for about 1 hour.
6) Allow the layers to cool in the pans for 10 minutes, invert the pans onto a wire rack, remove the waxed paper and cool down.
FINALIZING
7) In a mixing bowl, cream the cream cheese and butter together with an electric mixer.
8) Gradually sift in the confectioners' sugar, then stir in the vanilla, lemon juice and pineapple.
9) Place a cake layer on a serving plate and spread the icing. Cover another cake layer and spread the icing on top and sides. Pat the toasted coconut gently around the sides of the cake.
SERVING
10) Slice and serve on individual serving plates.
Chef
