Julie's Carrot Cake

Julie Reed is one of our favorite summer help employees. She charges right into the kitchen at 10 AM and sets about cleaning up the mess the innkeepers made at breakfast! Julie is attending college in southern California and when she breaks for the semester and comes home to Mendocino, we love to have her on as extra help in the kitchen.... especially when she brings us tasty recipes like this carrot cake! From "Mendocino Mornings: A Collection of Breakfast Delights from the Joshua Grindle Inn".

Ingredients:

• 2 cups flour
• 2 teaspoons baking soda
• 2 cups sugar
• 1 teaspoon cinnamon
• 1 cup oil
• 4 eggs
• 2 cups finely grated carrots
• 1 cup canned crushed pineapple, drained
• 2x 8 oz packages of cream cheese
• 1 cup margarine or butter softened
• 4 cups powdered sugar
• 2 x 4 oz packages shredded coconut
• 2 cups chopped nuts
• lemon juice

Steps:

1. Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix thoroughly; flour, baking soda, salt, sugar, cinnamon. Add and beat well; cooking oil, eggs, raw carrots grated finely, canned crushed pineapple
2. Bake in two 9" greased and floured layer pans at 350 degrees until springs back when touched. Check after about 25 minutes.
3. Blend together cream cheese, cubes margarine or butter, powdered sugar, coconut, nuts, chopped, lemon juice in order and spread over middle layer, sides and top. Garnish with flowers and mint sprigs.

Contact Information

Joshua Grindle Inn
44800 Little Lake Rd
PO Box 647
Mendocino CA 95460
USA

Phone:	+1-707-937-4143
Toll-free:	+1-800-GRI-NDLE

Innkeeper(s)
Cindy & Charles Reinhart

Rates:
$189 - $359

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