When the Homestyle Bakery closed its doors in Beaconsfield the community suffered a tremendous loss. The local cafe/pub nestled in the Beaurepaire Village was at the heart of gathering in our community.
One of my favourite desserts offered there was the carrot cake. Moist and delicious, it was a great hostess gift or birthday cake. When social media members missed the cake so much they investigated and found the recipe.
I had to try the cake to make sure it was what everyone said it was. I am happy to say it is!! I had more than enough crushed pineapples to make two cakes but not enough carrots. So my second cake had apples instead of carrots. Both versions are wonderful.
Thanks again to Bob, the owner of Homestyle Bakery. We miss our little cafe in the village!!
2 cups of all purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups of finely shredded carrots (or apples)
1 cup of cooking oil (canola)
4 eggs (let the eggs warm)
1 can of crushed pineapples (8 oz can drained)
1. Grease your pans (however you want to do it they just did a solid cake but it can be 2 parts)
2. Mix dry ingredients
3. Add wet ingredients (including pineapple)
4. Beat until combined and pour batter
5. Cook at 350 for 35 to 40 mins
6. Let cool, add icing
Cream cheese frosting:
1. Beat together two 3 ounce packages of cream cheese (softened)
2. Add half a cup of butter (softened)
3. 2 teaspoons of vanilla
4. Gradually add 2 1/2 of shifted powdered sugar