" /> I taste: October 2010
Curmudgeonalia
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October 26, 2010

Bower's Harbor Carrot Cake

This recipe comes from Bower's Harbor Inn on the Mission Peninsula in northern Michigan. It is the best carrot cake you will ever eat. Trust me!

(Today I tried to access this recipe and found that somehow it had disappeared from my website, so . . . here it is again . . . sorry 'bout that.)

3 c. unbleached, all purpose flour
3 c. granulated sugar
1 t. salt
1 T baking soda
1 T. ground cinnamon
1 ½ c. corn oil
4 large eggs, lightly beaten
1T vanilla extract
1 ½ c. walnut meats, chopped
1 ½ c. shredded coconut
1 1/3 c. pureed, cooked carrots
¾ c. crushed pineapple, drained

(altogether makes 8 c. total volume)

Frosting:
8 oz. cream cheese, room temp.
6 T sweet butter, room temp
3 c. confectioner's sugar (plus a little)
1 t. vanilla extract
Juice of ½ lemon (optional)

Preheat oven to 350 degrees. Grease two 9 inch layer cake pans, 2 inches deep, lined on the bottom with waxed paper. (Can substitute a 9x13 inch cake pan)

Sift dry ingredients into a bowl; add oil, eggs and vanilla and beat well. Fold in carrots, pineapple, walnuts and coconut. Pour batter into pans. Set on middle rack and bake for about an hour, until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean. (About 1 hr & 25 min. if using 9x13 inch pan)

Cool on a rack for 3 hours. Fill, and then frost the cake with cream cheese frosting (or just frost it, if using the 9x13.) Dust the top with confectioner's sugar.

For frosting, cream together the cheese and butter. Slowly sift in the sugar, continuously beating to combine. When completely incorporated, mixture must be free of lumps. Stir in the vanilla . . . and the lemon juice if desired, and fill/frost the cake.

Note: this also makes fantastic breakfast or dessert bread, with or without the frosting; used to serve it at my inn, baked in the typical loaf pans, and served w/o the frosting. As cake, or bread, this freezes beautifully, and actually cuts better when frozen.

Posted by Curmudgeon at 12:27 PM