Joannie's Carrot Cake Recipe From the 101 Café in Oceanside, California
John Daley, co-owner of the 101 Café, says this recipe comes from the first cook that he and his business partner hired when they bought the diner 20 years ago. From the South, Joannie was a master at the "comfort food" type of menu the 101 is known for.
Joannie's carrot cake was a hit from the start, and still is today. "Everyone's carrot cake is good," Daley says, "But this one is somehow just a little bit better." Enjoy!
Preheat oven to 350 degrees.
½ cup oil
1 cup sugar
2 teaspoons vanilla
1 cup flour
2 teaspoons cinnamon
1 teaspoon salt
2 teaspoons baking soda
7 ounces coconut, shredded
2 cups carrots, shredded
8 ounces pineapple, crushed
1 cup chopped walnuts
1 cup raisins Preheat oven to 350
Mix oil, sugar, vanilla and eggs beat until smooth. In a separate bowl mix flour, cinnamon, Soda and salt until combined. Fold in first ingredients and then add in the carrots, crushed pineapple and shredded coconut. Fill an 8 x 12 pan and put in a preheated oven for 50 to 60 minutes, check with a toothpick. When the toothpick comes out clean, the cake is ready to come out. Let cool for 20 minutes.
½ cup butter, softened
8 ounces cream cheese, softened
4 cups confectioner's (powdered) sugar
Either 1 teaspoon vanilla or 2 teaspoons lemon juice