From the Kitchen: Carrot Cake

Snorting Elk Deli Carrot Cake Recipe

We know anyone can make a carrot cake, but we want to share with you  the recipe that makes the Snorting Elk Deli’s Carrot Cake SO delicious!

Made with love from our master baker, using special techniques to make the Carrot Cake have the perfect amount of sweetness and moisture. This carrot cake is absolutely mouth watering.

Make it for friends and family and share this excellent dessert with everyone!

Carrot Cake Ingredients:

4 eggs

3/4 cup White Sugar

1 & 1/4 cup Brown Sugar

1  1/4 cups oil

2 tsp Vanilla Extract

1 lb. Grated Carrots

2 cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

1 tsp Salt

2 tsp Cinnamon

1 cup Toasted Pecans

2/3 cup Coconut (unsweetened)

1/2 cup Pineapple (drained)

9×13 Pan

Set oven to 350 degrees.

Combine carrots, pecas, coconut and pineapple, then put aside.

Beat eggs. Mix in white and brown sugars until smooth. Add oil gradually, beat until smooth. Beat in vanilla.

Combine flour, baking powder, baking soda, salt and cinnamon. Blend into egg mixture. Add carrot mixture.

 Bake for about 45 minutes, checking every 15 minutes. Use a toothpick to determine when ready: stick tooth pick in cake, if it comes out with batter/cake on it, the cake is not ready. If it comes out clean, the cake is done!

Cream Cheese Icing Ingredients:

1 lb. Cream Cheese

1/4 lb Unsalted Butter (room temperature)

2 cups Powdered Sugar

1 tsp Vanilla

Whip cream cheese and butter until light and fluffy. Beat in sugar and vanilla until completely blended.

Ice carrot cake with cream cheese icing and ENJOY!

Recipe compliments of the Alpine Inn Restaurant & the Snorting Elk Kitchen.

We would like to extend a special thank you to our Master Baker, Lyndsey Hagen, for baking this divine dessert!