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Wayside Inn Carrot Cake https://frugalhausfrau.com/
Wayside Inn Carrot Cake - a gorgeous carrot cake with a fine, cakelike texture.

I haven’t been posting much on this blog; I stopped in to see my Dad, Chuck and Step Mom, Pat, in early June and basically never left…so for this summer at least, I’ve traded in my city life in the Twin Cities for a small town in South Dakota. Quite a shocker but we’re making do and working things through and having a pretty good time as we do so.

Wayside Inn Carrot Cake
Wayside Inn Carrot Cake

We’ve been swapping family stories and pulling out a recipe now and then from Pat’s extensive collection. She’s a great cook, which she always denies and she can afford that modesty – her food stands on it’s own.

This recipe was labeled Wayside Inn Carrot cake and apparently Pat’s been making this for decades – for everyone but me! My sister and neighbors have raved about it. We decided to make it recently for a block party – it was a team effort; even my Dad pitched in to peel the carrots and do the dishes.

My folks with the Wayside Inn Carrot Cake
My folks with the Wayside Inn Carrot Cake

That cake was doomed to a premature demise – Gibson, my “laprador,” a notorious counter cruiser, gave it his seal of approval. Some of you might remember he got into my Lemon Meringue Pie this Easter and finished off my Ballymaloe’s Soda Bread around St. Pat’s.

Here at the folk’s, he’s finished off countless loaves of bread, 1/2 of a giant box of Milk Bones, all but three of my Twice Baked Potatoes (twice!) plus part of a giant, iced chocolate chip cookie (those are just the highlights) and worst of all, ate a corn cob out of the garbage which ended in very serious surgery last month.

Gibson, who proved to be amazingly agile - nabbing food even with the cone
Gibson, who proved to be amazingly agile – nabbing food even with the cone

We know Gibson was the cake culprit, not the folk’s Golden Retriever, Cody, because:

  • a) It’s always Gibson and
  • b) he came running into the room, happy as a clam, with his giant cone filled with carrot cake crumbs. He was literally thrumming with excitement, tail wagging and wiggling back and forth, as if to say “I just found the best thing ever, just laying there on the counter, guys!” I guess he’s feeling better…
Wayside Inn Carrot Cake demolished
Wayside Inn Carrot Cake demolished

So today, I’m presenting you with round two of the Wayside Inn Carrot Cake, hopefully destined for human consumption, only. Now that I’ve had a chance to sample it, let me tell you about it. It’s a bit more cakelike than some carrot cakes, light, moist, mildly flavored and gently spiced. There’s no denseness or oiliness to this cake; it has a rather fine texture and is every bit as good as my sister claimed.

In this cake the carrots were grated very finely using the chopping blade of the food processor, not the shredding discs, until it was nearly a puree. If you don’t have a food processor, for the same beautiful, light texture, use a fine grater or substitute 2 jars of “Junior” baby food carrots like another version on So Does That Mean I’m Southern?

That same blog gives a variation for baking in an angel food cake pan or as a sheet cake, and while I’m usually game to make any sheet cake (I love both my Banana Sheet Cake and my Old Fashioned Texas Sheet Cake) today it’s all about family traditions, new and old. Here’s how Pat presents hers (and she doesn’t use the coconut or the nuts) as a beautiful layered cake. I hope you enjoy it as much as we (and Gibson) did!

Wayside Inn Carrot Cake https://frugalhausfrau.com/
Wayside Inn Carrot Cake

Wayside Inn Carrot Cake

  • Servings: 8-10
  • Difficulty: medium
  • Print

Cake:

  • 2 1/2 cups cake flour or 2 cups plus 1 tablespoon of all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla
  • 2 cups finely grated carrots
  • 1/2 cup chopped pecans, optional

Cream Cheese Icing:

  • 2 three ounce packages cream cheese, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 pound confectioners’ (powdered) sugar
  • 1/4 cup chopped pecans (optional)
  • 1/2 cup grated coconut (optional)

Heat oven to 325. Grease and flour two round 9″ cake pans.

For cake:

Sift or whisk together flour, sugar, cinnamon, baking powder, soda and salt in the bowl of an electric mixer. Add oil and beat two minutes, starting at medium speed, increasing to high, and scraping down the sides of bowl several times. Add eggs and vanilla and beat two minues more, scraping several times. Fold in carrots (and pecans, if using) by hand.

Divide batter between two pans. Bake until tester comes out clean, about 40 to 50 minutes. Let cool 25 minutes, then turn out on a rack to cool completely.

For icing:

In a small bowl, combine cream cheese, cream, vanilla and salt and beat until consisteny of very soft paste, about five to seven minutes. Gradually add sugar, one cup at a time, blending well after each addition. Stir in pecans and coconut (if using.)

Spread icing over top (not sides) of each cake and stack. Transfer to serving platter.

From the kitchen of www.frugalhausfrau.com

Fiesta Friday Badge Button I party @I’m taking this cake to Fiesta Friday, an ongoing blogger’s event where bloggers “bring” their best dishes for this weekly event and it’s a great way to show off a bit 🙂 and see a lot of different dishes and recipes. This week, it’s co-hosted by Jhuls of the Not So Creative Cook and Elaine of Foodbod.

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51 Comments on “Wayside Inn Carrot Cake

  1. Pingback: GOOD LUCK

    • Thanks Jay! I figure you can get a recipe anywhere, but a story? That’s a bonus! I’ll have to pop over and see what you’ve been up to! 🙂

  2. ‘It’s always Gibson’. Poor doggy – look at that remorseful face! How could dog or man resist this cake? It look all the amazing.

    • Thanks, Mum! The worst of it, I think, was that he ate part of each layer…on the plus side, the second time we didn’t have to share with as many people…or dogs! haha!

  3. It’s so nice to see your post and this delicious cake (I made carrot cake just once) and all lovely family pics. Seems you’re having great time!
    Enjoy! 🙂

  4. Nice to see you got to eat some of the cake finally! 🙂 It looks lovely, and that is a really fine texture. Would love to try some… Thanks for sharing! 🙂

  5. Hi Mollie, The cake looks great. Who could blame Gibson for eating it. Missed you around the blogger world. Sent you an email in June just to check on you. Glad you are okay and was able to spend time with your family.

  6. What a delicious looking carrot cake, even your pooch gave you a heads up :). Been missing your posts, but I can now see that you’ve been busy 🙂

  7. Such a wonderful cake – it looks so moist and so delish! I haven’t tried carrot cake yet, but I always wanted to. It’s so nice to see you here. Happy FF and have a lovely week ahead. 🙂

    • Hi Jhuls – you need to try it sometime, and surprise, it doesn’t really taste at all like carrots! Carrots are such a common, inexpensive item here; I don’t think I know anyone who doesn’t have some floating around in the vegetable bin of their fridge. It’s kind of nice to see them shine in a recipe like this. 🙂

    • Hi, I initially wanted to search and see if I could find out more about this Wayside Inn (and their cake) and I’ve been enjoying your blog! Of course, the title of it got me right away! 🙂

    • I think they’d be great in this, Laura. I’ve had other carrot cakes with walnuts and loved them (although it took me awhile to appreciate nuts in things!)

  8. I guess Gibson doesn’t get that it’s a ‘cone of shame’. He probably thinks it was designed to help funnel any food he drops back to his mouth. 🙂 Carrot cake is on my cooking bucket list … still haven’t got around to it.

  9. I would be so upset with Gibson!! He’s so cute though 🙂
    I have never made a carrot cake with anything but shredded carrots- MUST give this one a try- looks GREAT!

    • I’ve only used shredded, too, so I was a little uncertain, but you can teach an old dog new tricks – just not Gibson, haha!! 🙂 And thanks!

  10. Oh, that cake looks delicious, I can’t wait to try it! And your dog, btw, is adorable. I love the terms “counter cruiser” and “laprador.” Brilliant. I’m sorry his grazing ways got him into trouble, but I’m glad he’s OK.

    I’ve got a “Borador” myself (Border collie/lab cross) and she is “boradorable,” and a bit of the sneeky counter food their herself. Luckily, she’s not quite tall enough to pull off all the heists she wants, especially if I use my head and put everything up on the microwave or toaster oven.

    I’m new to your blog, and I’m so glad I found it!

    Hugs,

    Catherine

    • Hi Catherine, I’m just a sucker for most dogs, but our last one was a “Borski” a border collie/husky mix. The pound told us he was spaniel and labrador…and we believed them, haha! The joke was on us, but boy was he a handful. Thanks for stopping by and commenting! Hugs to you, too.

  11. Carrot cake means fall is on it’s way, and this cake looks delicious! I just love that it is a two layer. That means more of this yummy frosting for me. We had a Black lab that actually ate glass and rocks. I sweat they are more goat than dog. Always looking for something to eat.

    • Oh my gosh! They are known for their voracious appetites! You’re right, it does seem fall-like -I don’t know if the moon in Omaha has the distinct orangy hue that the moon here in SD does tonight, but there was no mistaking it! I can’t wait to get over to your blog and catch up.

    • He is a devil dog for eating that cake!! It did give us a good excuse to invite a few dear neighbors over, though, so it all worked out. 🙂

  12. Your dog is hilarious! The image of the crumbs-filled cone had me in giggles 🙂 Lovely to see you again, and with such a lovely cake, too!

  13. No more corn cobs Gibson! I’m so craving piece of that cake! Looks moist and dense at the same time…yum! 🙂

  14. Love the picture of your Dad and Pat! We were just talking about him at work and wondering how he was doing. Glad Gibson is feeling better. Such a cutie! I’m going to try the cake. Looks wonderful!

    • Hey Maureen! I’m glad you stopped by – I think you’ll love the cake. Dad told me a few stories about your Dad when I told him you commented. The word “shenanigans” popped up! 🙂

    • Thanks, Suzanne! Gibby just turned 11 and surgery took a lot out of him (besides the corncob, that is) but he’s back on the mend. Funny thing is, although we put the second cake up high on top of a high chest, I saw Gibson looking up at it several times, nostrils flaring. I guess he’s like those bears you hear about – once they get a taste of something, they want more!

      • Gibson definitely sounds food obsessed. I am glad he is doing well after the surgery but I know it is hard, thats major trauma and the recovery has to be difficult at times. My friend has a German Shepherd that is totally obessed with anthing that could fit in the mouth, bars of soap, bag of coffee grounds, will bite into soda cans, nothing is safe. She has to store things completely out of reach of Katie. In the oven, the microwave put locks on the cabinets. Really unbelievable. Hope Gibson continues to heal and is 100% soon.

  15. Aaw…so glad Gibson is doing well after his surgery. Good boy! He’s allowed a carrot cake after enduring a serious surgery! Besides, who can blame him, someone’s got to sample that beautiful cake!

    • Thanks, Angie! I realized with all the going ons with the surgery that I had missed his birthday! He turned 11 on the 17th – maybe he just thought it was supposed to be his cake!! LOL!

  16. So nice to see you, I’ve missed you, did you get my email??
    And what a fab cake!! I did chuckle aloud about Gibson and the crumbs in his cone…something of a giveaway really??!!
    I hope you’ve had a great summer and thank you for sharing this and your story with us at Fiesta Friday this week 🙂 have a great weekend x x

    • I’ve missed you, too, Elaine! You’re always such an inspiration! I did not get the email – it’s been so long, I forgot my password! I’ll get in soon, tho – so nice of you to send one – and thanks for hosting FF!

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