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Carrot cake from Casey’s ‘amazing’

By Lorie Hutson lorieh@spokesman.com(509) 459-5446

Reader Sharon Pearson called looking for a recipe for the Carrot Cake at Casey’s Bar and Grill.

The North Monroe restaurant was opened by the Oxreider family in 1946, and they sold it in 1989. The restaurant has changed hands several more times over the years. This recipe appeared in The Spokesman-Review in a 1988 story about Casey’s and other old-fashioned family eateries.

Pearson said she loves this cake. “Oh, my gosh. It’s amazing.”

Casey’s Carrot Cake

From The Spokesman-Review, October 1998

1 1/2 cups oil

4 eggs

2 cups sugar

2 teaspoons cinnamon

2 teaspoons baking powder

1 1/2 teaspoons 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

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 degrees for 40 to 50 minutes. Frost with cream cheese icing (recipe follows.)

Yield: One 8-by-12-inch cake

Approximate nutrition per serving, based on 16, with icing: 551 calories, 32 grams fat (8 grams saturated, 51 percent fat calories), 6 grams protein, 62 grams carbohydrate, 69 milligrams cholesterol, 2.5 grams dietary fiber, 215 milligrams sodium.

Cream Cheese Icing

1 1/2 cups butter

8 ounces cream cheese

1 teaspoon vanilla

2 cups powdered sugar

Milk, if needed

Beat all ingredients together. Add milk, if necessary, to thin icing.

Luanne Caroon wrote to request Dorothy Dean’s recipe for Coney Islands. This recipe last appeared in the paper in 1995. It was mailed to subscribers of the Dorothy Dean Homemaker’s service in 1971.

Coney Island Sauce

1/2 pound lean ground beef

1/4 cup water

1/4 cup chopped onion

1 clove garlic, minced

1 cup seasoned tomato sauce

1/2 to 3/4 teaspoon chili powder

1/2 to 1 teaspoon salt

Pinch cumin, optional

Brown ground beef slowly, but thoroughly, breaking with a fork until crumbly. Add remaining ingredients; simmer uncovered about 20 minutes, until thick. Serve on heated wieners in split toasted buns. Garnish with chopped onion, if desired.

Yield: 2 cups sauce, enough for 4 to 6 Coneys

Approximate nutrition per serving sauce, based on 6: 78 calories, 3.5 grams fat (1.4 grams saturated, 40 percent fat calories), 8 grams protein, 4 grams carbohydrate, 14 milligrams cholesterol, 1 gram dietary fiber, 440 milligrams sodium.