Firehall Bistro’s Carrot Cake

by Suzanne Heron.

Cream together 3 medium eggs, 1 c 6 Tbsp canola oil and 500 ml brown sugar. Combine 2 c + 2 Tbsp flour, 1 ½ tsp salt, 1 ½ tsp baking powder & 1 Tbsp cinnamon. Slowly add to egg mixture. Add 2 c grated carrot, ¾ c crushed pineapple with juice, ¾ c walnuts and ¾ c coconut. Stir together well and pour into a greased 9 x 13” pan. Bake at 350F until a toothpick comes out clean. Topping: Whip together 1 c cream cheese, 1 c icing sugar, 1 Tbsp butter and 1 Tbsp brandy. Top the cake after it is cooled.

Chef Bill Reid, The Firehall Bistro, 34881 97th St, Oliver, 250-498-4867, down to earth and delicious in the heritage building in the centre of Oliver.