Today is Carrot Cake Day! Were sharing Dietrichs Absolutely Best Carrot Cake (ABC Cake) recipe from Bronners Flavorful Favorites staff cookbook. For more tasty recipes, order this recipe book online or pick it up the next time youre visiting us in Frankenmuth. Dietrichs Absolutely Best Carrot Cake (ABC Cake) Carrot Cake 2 1/2 c. all-purpose flour 2 1/2 tsp. baking soda 1 1/2 tsp. baking powder 1 tsp. salt 2 T. cinnamon 1 tsp. ground nutmeg 1/2 tsp. powdered ginger 1/2 tsp. allspice 4 eggs 1 c. granulated sugar 3/4 c. light brown sugar, packed 1 c. vegetable oil 1 T. vanilla extract plus 1 teaspoon 4 c. shredded carrots, lightly packed 1 c. walnuts (about 4 oz.), chopped in very large pieces 1 c. raisins 1 (8 or 8 1/4-oz.) can crushed pineapple in unsweetened juice 1 (8 or 8 1/4-oz.) can crushed pineapple in unsweetened juice, drained 1. Preheat oven to 350 degrees. Grease a 9 x 13-inch metal baking pan. Dust with flour. 2. In a medium bowl, combine flour, baking soda, baking powder, salt cinnamon, nutmeg, ginger and allspice. 3. In a large bowl with mixer at medium-high speed, beat eggs until blended. Gradually add granulated sugar, then brown sugar; beat 2 minutes, frequently scraping bowl with rubber spatula. Beat in the oil and vanilla. 4. Reduce mixer speed to low. Add flour mixture and beat for about 1 minute, until smooth, frequently scraping the bowl. Fold in the shredded carrots, walnuts, raisins, the first undrained can of crushed pineapple with its juice and the second can drained, crushed pineapple without its juice. Pour batter into pan. 5. Bake 50-60 minutes, checking often beginning at 45 minutes to see if the cake is done. Bake until a toothpick in the center comes out clean, with a few moist crumbs attached. The cake will look dark so be sure not to over-bake it. 6. Cool on wire rack. Either frost the cooled cake or save the frosting, reheat the cake in the microwave or even oven before serving, and then top with cool frosting. Cream Cheese Frosting 1 (8-oz.) pkg. cream cheese, room temperature 1/2 c. (1 stick) margarine, room temperature 1 lb. confectioners sugar, sifted 2 tsp. pure vanilla extract 1. Place cream cheese and margarine in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat on low speed to combine. 2. If too soft, chill until slightly stiff, about 10 minutes, before using. Recipe Note: I didnt even like carrot cake until I created this recipe. Now, everyone whos tasted it is an ABC addict. The Detroit News featured it with a story of me when I was in college. It is my ultimate recipe and is a must-have cake at any party, any time of the year. This really is the absolutely best carrot cake! *submitted by Dietrich Bronner
Posted on: Mon, 03 Feb 2014 20:22:29 +0000
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