DEER VALLEY’S CARROT CAKE WITH CREAM CHEESE FROSTING

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There are three things Deer Valley is famous for- grooming, turkey chili and carrot cake. If you ever wanted to bring a little bit of the “difference” home you can pop into the local Smith’s, Fresh Market or The Market at Park City to pick up DV’s signature mixes and marinades or… you can test your culinary hand with these official recipes found in my own vault (I begged the chef when I was teaching there in the 90s).

 

Yield: (1) 9″ Round pan

DEER VALLEY’S CARROT CAKE WITH CREAM CHEESE FROSTING

4              Eggs

1.5 c        Sugar

.5 c          Oil

2 c           All-purpose flour

1 Tbsp      Cinnamon

.25 tsp     Baking Powder

.75 tsp     Baking Soda

.5 tsp       Salt

.5 c          Walnuts, ground

1 lb. (about 3-4)    Carrots, grated

PROCEDURES:

Prep the pan by brushing with butter and dusting with flour. Line with 9″ parchment paper circle.

Beat sugar and eggs until thick and light in color

Add oil slowly

Sift dry ingredients and add. Scrape bowl well. Add nuts and carrots and mix well.

Pour into prepared pan

Bake at 350 degrees until cake springs back, about 20 minutes. Cool.

FROSTING:

5oz            Soft butter

1 lb, 4 oz    Soft cream cheese

1 tsp          Vanilla

12oz          Powdered Sugar

PROCEDURES:

Cream butter at high speed 5-10 minutes until soft and smooth. Scrape bowl.

Add cream cheese, beat until smooth and lump free, scraping bowl several times

Add vanilla

Add sifted powdered sugar, beat 15 seconds at low speed, then 15 seconds at high speed.

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