Casey's Carrot Cake

By Hklbrries

The North Monroe restaurant was opened by the Oxredier family in 1946, and they sold it in 1989. The restaurant closed for good in 1992. This recipe appeared in the Spokesman-Review in a 1988 story about Casey's and other old-fashioned family eateries.

Lorie Hutson - Cook's Notebook

Ingredients

• Cream Cheese Icing:
• 1 1/2 cups oil
• 4 eggs
• 2 cups sugar
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 1/2 tsp soda
• 2 cups flour
• 2 1/2 cups grated carrot
• 1 (8 ounce) can crushed pineapple
• 1/2 cup nuts
• 1 cup coconut
• 1 cup raisins
• 1 1/2 cups butter
• 8 ounces cream cheese
• 1 tsp vanilla
• 2 cups powdered sugar
• Milk, if needed

Preparation

Step 1

Cream together oil, eggs, sugar, cinnamon, baking powder and soda. Add flour, carrots and pineapple alternately. Stir in nuts, coconut and raisins. Pour into 8-by-12-inch pan. Bake at 350 F for 40 to 50 minutes. Frost with Cream Cheese Icing.

Cream Cheese Icing: Beat all ingredients together. Add milk, if necessary, to thin icing.