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Title: Carrot Cake (The Ritz Restaurant - Ottawa)
Categories: Cake
Yield: 1 Servings
| 1 1/4 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | ts | Salt |
| 1 | ts | Cinnamon |
| 2/3 | c | Sugar |
| 2 | md | Eggs |
| 1/2 | c | Vegetable oil |
| 1 | lb | Carrots (about 2 large) peeled and grated |
| 1/2 | c | Crushed, drained pineapple |
| 1/4 | c | Pecans, chopped |
| 3/4 | c | Unsweeted, shredded coconut Cream cheese icing: |
| 1/4 | c | Butter, room temperature |
| 4 | oz | Cream cheese, room temperature |
| 1/2 | ts | Vanilla extract |
| 1 | c | Icing sugar |
Preheat oven to 350 degrees. Grease and lightly flour an 8-inch-round cake pan.
To make the cake: In a large bowl, sift the flour, baking powder, soda, salt and cinnamon together.
In a larger bowl, beat the sugar and eggûs until light. Slowly beat in the oil and add the grated carrots, pineapple, pecans and coconut.
Add the dry ingredients to the wet and mix well.
Pour the batter into the prepared pan and bake the cake for 45 to 55 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool before frosting.
To make the cream cheese frosting: Cream the butter and cream cheese together until smooth. Add the icing sugar and vanilla, beating until the consistency is smooth and creamy.
To assemble: Slice the cake in half to make 2 layers. Spread half the icing on the bottom layer. Put the second layer on top and spread with the remaining icing. Garnish with pecan halves, if desired.
Makes 8 servings.
If you need other delicious restaurants' recipes, do not hesitate to ask me.
It is a very easy recipe - Just be careful not to overcook it: use the old toothpick trick to see if it is cooked.
From: Francois Bouliane Date: 14 May 94
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