DEER VALLEY’S CARROT CAKE WITH CREAM CHEESE FROSTING
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.
There is something off about this recipe. The cake took more than 45 minutes to cook and never was done in the middle. 3-4 carrots is NOT a whole pound.
A big carrot is about 3 ounces so it could be close to a pound?
Did you bake at altitude? If not, you may need to decrease the temp and increase the baking time. This is the recipe direct from Deer Valley so it was written for high altitude baking. I’ve made the turkey chili but not their carrot cake. I guess I will need to test it myself if you tried it and failed!
My mother also worked at the Snow Park Lodge at Deer Valley for 10 years during the 90’s. She was a cookie baker. She was gifted with the recipe as well. They only difference between her version and your is that her’s calls for 1/2 lbs grated carrots. That might explain why Patti’s did not turn out. Mine always turns out hen I used the version my mother had.