We are thrilled to roll out a brand new blog series featuring recipes from your favorite Pismo Beach restaurants! This series, “ATE-0-5”, a play on our local telephone area code, 805, enables you to recreate signature local dishes and bring a taste of Pismo home with you into your own kitchen.

This week we feature an incredibly decadent Blue Ribbon Carrot Cake recipe from the new chef, Randy Miller, at beloved Cracked Crab. This is a carrot cake to beat them all, complete with a buttermilk glaze and cream cheese frosting.

Snag the full recipe below and be sure to stop in to the Cracked Crab as they will be featuring this new dessert on the menu very soon. Happy baking!


Blue Ribbon Carrot Cake
2 cups all purpose  flour
2 teaspoons  baking  soda
2 teaspoons  cinnamon
1/2  teaspoon  salt
3 eggs
3/4  cup  vegetable  oil
3/4 cup  buttermilk
2 cups sugar
2 teaspoons  vanilla
1 (8 oz.)  can crushed pineapple,  drained
2 cups  grated  carrots
3 1/2 oz.Shredded  coconut
1 cup chopped  walnuts
Buttermilk  Glaze, see below
Crearm Cheese Frosting,  see below

Buttermilk Glaze
1 cup sugar
1/2 teaspoon  baking soda
1/2 cup  buttermilk
l/4 lb. Butter
1 tablespoon corn syrup
1 teaspoon  vanilla  extract

Cream Cheese  Frosting
1/4 lb. Butter,  room  temperature
1 (8 oz.) package cream cheese,  room temperature
1 teaspoon  orange  juice
1 teaspoon  grated  orange  peel
2 cups powdered sugar
1 teaspoon  vanilla

Preheat  oven  to 350*.  Generously  grease a "13"  x 9" baking  dish  or two 9-inch  cake pans,  set aside. Sift flour,  baking soda, cinnamon  and salt together,  set aside. ln a
large bowl, beat eggs.  Add oil, buttermilk,  sugar and  vanilla;  mix well. Add  flour mixture,  pineapple,  carrots,  coconut  and walnuts.  Stir  well.  Pour into prepared  baking
dish or pans.  Bake  55 minutes  or until wooden  toothpick  inserted  in center comes out clean. While cake is baking,  prepare Buttermilk  Glaze.  Remove cake  from oven
and slowly pour glaze  over  the  hot cake.  Cool in pan until glaze  is totally absorbed, about 15 minutes. Turn  out of pan,  if desired.  Cool  completely.  May be frozen  at this
stage: Prepare(ream  Cheese  Frosting.  Frost cake.  Refrigerate until  frosting  is set.  May be refrigerated  for several  days.  Serve chilled.  Makes 20 to 24 servings.

Buttermilk Glaze
In a small  saucepan,  combine  sugar,  baking  soda,  buttermilk,  butter and corn syrup.Bring  to a boil. Cook  5 minutes,  stirring occasionally.  Remove  from heat and  stir in

Cream  Cheese  Frosting
Cream  butter and  cream cheese  until fluffy. Add vanilla,  powdered  sugar, orange juice and orange  peel.  Mix until smooth.