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:
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3 eggs
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1 can pineapple chunks
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1 1/2 cups vegetable oil
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2 cups of sugar
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3 cups of flour
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2 tsp. vanilla
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2 tsp. baking soda
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1 tsp. baking powder
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1 1/2 tsp. salt
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2 tsp. ground cinnamon
1 1/2 cup walnuts, chopped
8 oz. package of cream cheese, softened
Grated orange peel
Powdered sugar
Directions:
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Blend the eggs.
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Roughly chop the pineapple.
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Combine with the eggs.
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Add the sugar, then the oil, and the remaining ingredients.
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Bake in a floured pan (either layer cake or bundt pan will work).
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Bake at 325 degrees for about 1 hour and 15 minutes.
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Blend cream cheese, grated orange peel, and powdered sugar.
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After cooling, top cake with cream cheese mixture.