Crab feeds and carrot cake for dessert are favorites at Fidalgo Bay Resort.
Preheat the oven to 350 degrees F. Use an 11 x 13-inch sheet cake pan or two 9-inch cake pans. Use the spray shortening generously.
3 large eggs
3 cups granulated sugar
1-1/2 cups corn oil
Beat the above ingredients until light and well mixed.
Add:
3 cups flour
1 teaspoon salt
1 tablespoon baking soda
4 teaspoons cinnamon
1 to 2 tablespoons vanilla extract (I use the expensive pure vanilla)
1-1/4 cups drained crushed or chunk pineapple
1-1/2 cups coconut
1-1/3 cups carrots, cooked and then pureed
1-1/2 cups walnuts and/or pecans
Mix together until blended well. Then pour into your pan.
I find that the 11 x 13 pan requires 1-1/4 to 1-1/2 hours cooking time. Insert a knife in the middle to see if cooked. The knife should be clean, just a little oil look, no batter.
Cream Cheese Frosting
8 ounces cream cheese
6 tablespoons butter
Blend until well mixed.
3 to 3-1/2 cups confectioners’ sugar
1 teaspoon (real) vanilla extract
(If you are going to be eating and freezing the cake, an added flavor is to use 1/2 lemon juice in the frosting)
Mix very well, until light and easy to spread.