Recipe for Carrot Cake, courtesy of Backstreet Restaurant's Dave Johnson

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Category: Home and Garden

Published on Thursday, 26 January 2012 12:20

Written by Sally Allen

I didn't think I liked carrot cake. Then I tried the flavor-rich version cooked up, fresh and on-site, by Dave Johnson, chef and owner of Backstreet Restaurant. Below, he kindly shares his recipe with us.

Warning: One of the many reasons Backstreet has thrived for 25 years, this recipe might just ruin you for carrot cake anywhere else.

Ingredients: 

• 3 eggs

• 1 can pineapple chunks

• 1 1/2 cups vegetable oil

• 2 cups of sugar

• 3 cups of flour

• 2 tsp. vanilla

• 2 tsp. baking soda

• 1 tsp. baking powder

• 1 1/2 tsp. salt

• 2 tsp. ground cinnamon

• 2 cups grated carrots

• 1 1/2 cup walnuts, chopped

• 8 oz. package of cream cheese, softened

• Grated orange peel

• Powdered sugar

Directions:

1. Blend the eggs.

2. Roughly chop the pineapple.

3. Combine with the eggs.

4. Add the sugar, then the oil, and the remaining ingredients.  

5. Bake in a floured pan (either layer cake or bundt pan will work).  

6. Bake at 325 degrees for about 1 hour and 15 minutes.  

7. Blend cream cheese, grated orange peel, and powdered sugar.

8. After cooling, top cake with cream cheese mixture.

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