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.
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
Blend the eggs.
Roughly chop the pineapple.
Combine with the eggs.
Add the sugar, then the oil, and the remaining ingredients.
Bake in a floured pan (either layer cake or bundt pan will work).
Bake at 325 degrees for about 1 hour and 15 minutes.
Blend cream cheese, grated orange peel, and powdered sugar.
After cooling, top cake with cream cheese mixture.