Fidalgo Bay Resort Carrot Cake

Posted by Marianna vE at recipegoldmine.com on 3/2/2002

Source: fidalgobay.com

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.

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.

3 large eggs
3 cups granulated sugar
1 1/2 cups corn oil

Beat the above ingredients until light and well mixed.

Add:

3 cups 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

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 cooking 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:
8 ounces cream cheese
6 tablespoons butter

Blend until well mixed.

3 to 3 1/2 cups confectioners' sugar
1 teaspoon (real) vanilla extract

(If you are going to be eating and freezing the cake, an added flavor is to use 1/2 lemon juice in the frosting)

Mix very well, until light and easy to spread.

Barbara Stockwell