Fidalgo Bay Resort Carrot Cake
Crab feeds and carrot cake for dessert are favorites at Fidalgo Bay Resort. So many of you have requested the recipe. I am not a “careful” measuring cook. I cook by the handful of an ingredient, and a pinch. Please throw care to the wind and have a good time putting the cake together…cause it will taste good…the ingredients and your intent make the whole.
Ingredients
Cake
- 3 large eggs
- 3 cups granulated sugar
- 1 1/2 cups corn oil
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 4 teaspoons cinnamon
- 1 to 2 tablespoons vanilla extract (I use the expensive pure vanilla)
- 1 1/4 cups drained crushed or chunk pineapple
- 1 1/2 cups coconut
- 1 1/3 cups carrots, cooked and then pureed
- 1 1/2 cups walnuts and/or pecans
Cream Cheese Frosting
- 8 ounces cream cheese
- 6 tablespoons butter
- 3 to 3 1/2 cups confectioners' sugar
- 1 teaspoon (real) vanilla extract
Instructions
- Heat the oven to 350 degrees F. Use an 11 x 13 inch sheet cake pan or two 9 inch cake pans. Use the spray shortening generously.
Cake
- Beat eggs, sugar and corn oil until light and well mixed.
- Add remaining ingredients. Mix together until blended well. Then pour into your pan.
- I find that the 11 x 13 pan requires 1 1/4 to 1 1/2 hours baking time. Insert a knife in the middle to see if cooked. The knife should be clean, just a little oil look, no batter.
Cream Cheese Frosting
- Blend cream cheese and butter until well mixed.
- Add confectioners' sugar and vanilla extract; mix very well, until light and easy to spread.
Notes
If you are going to be eating and freezing the cake, an added flavor is to use 1/2 lemon juice in the frosting.
Attribution
Posted by Marianna vE at Recipe Goldmine on 3/2/2002.
Source: fidalgobay.com
