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Preheat oven to 350º F.
Mix together all of dry ingredients. In a separate bowl beat eggs and mix in rest of wet
ingredients. Make together until everything is consistent. Try not to over mix. Pour batter
in to a greased 9 x 13 baking pan. Bake approximately 40 minutes or until a toothpick
comes out clean when inserted into the middle of cake.
Icing:
1 package (8 oz) cream cheese (softened)
1/4 cup softened butter
2 cups icing sugar
5 tsp vanilla
1/2 cup shredded coconut
1/2 cup chopped walnuts
Mix together cream cheese and butter until smooth. Mix in icing sugar and vanilla. Mix
in coconut and walnuts. When cake is completely cooled spread icing over top of cake
and enjoy.
The Blue Carrot Cake
Dessert
Recipe by:
Chef Heather Pond-Manorome
The Blue Elephant
Dry Ingredients:
2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 cups sugar
1/2 cup shredded coconut
2 cups shredded Norfolk grown carrots
Wet Ingredients:
1 1/2 cup canola oil (or Vegetable Oil)
3 eggs
2 tsp vanilla
10 oz can slightly drained crushed pineapple