I’ve taken my favorite go-to carrot cake recipe and modified it after our trip to Sedona. At a little gem in Oak Creek Canyon called the Indian Gardens Oak Creek Market we had arguably the most decadent, scrumptious carrot cake muffins in a courtyard garden where you could enjoy a cup of soup, sandwich, glass of wine or bottle of beer with a treat from their bakery. It was so amazing in fact that after our accidental discovery we purposely went there as we left Sedona. This time I noted every nuance that made them so delicious. This is something I frequently do; my journey through life is fueled by my passion for food. And I’m darn successful at identifying, then re-creating the food that inspired me. So, now I’m sharing my recipe with you. Enjoy!
1 1/2 c canola oil
1 1/2 c sugar
4 eggs, well-beaten
3 c grated carrots
1/2 c diced pineapple
1/2 c coconut
2 c flour
1/2 t salt
2 t baking soda
2 t cinnamon
2 t allspice
1 c walnuts – toasted (this is important)
1 t vanilla extract
Cream together oil and sugar. Fold in eggs, followed by carrots, pineapple and coconut. In a separate bowl, mix dry ingredients. Blend dry mixture into carrot mixture, blending well. Once blended, add the nuts and vanilla. Grease and sugar two 8 x 8 pans. Bake at 325 degrees for 40-45 minutes. Cool before frosting.
FROSTING
1/2 c melted butter
1 8 oz package cream cheese, softened
2 c sifted powdered sugar
1 t vanilla extract
Whip butter and cream cheese with sugar. Add vanilla, mix well at high speed until smooth. Spread on cake. Top with 1/2 c coarse chopped, toasted walnuts.
Serves 24 (or less if you cut big pieces). Chef Laura’s note: I use two 8×8 pans since the uncut cake stays moister longer. You could do cupcakes, bake in two loaf pans or a 10×14 pan, just tweak the time baked. Also, you can use pecans if you prefer them to walnuts, just toast them first, trust me!
Looks so delicious <3
Thanks Arielle!