Mother Berta's Carrot Cake

Directions

1. Cut 2 carrots into 1-inch dice; place in a saucepan, cover with water and simmer till tender, about 10 min. Drain and puree in a food processor or possibly blender. Set aside.
2. Grate the remaining carrot; reserve.
3. Preheat the oven to 350 degrees. Grease a 9- by 13-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 in the oil, Large eggs and vanilla; beat well. Mix in the carrot puree, grated carrot, walnuts, coconut and pineapple.
5. Pour the batter into the prepared pan. Bake till a toothpick inserted in the center comes out clean, about 1 hour.
6. Cold the cake in the pan for 10 min before unmolding it onto a rack, then let the cake cold completely.
7. Prepare the frosting: Mix the cream cheese and butter together in a bowl. Slowly add in the confectioners' sugar. Stir in the vanilla and lemon juice. Frost the cake.
8. This recipe yields 12 servings.
9. Comments: When you're cooking with veggies, do not overlook dessert! This cake has great texture, thanks to both pureed and grated carrots. It's delicious with or possibly without frosting and great for parties.