Subject: Recipe Request
Date: 3/15/2022, 5:55 AM
On 3/14/2022 10:36 PM, Karen wrote:
Does anyone have a recipe for the fabulous carrot cake made by the bakery at the
Frederick & Nelson department store in Seattle? Or perhaps it was from Marshall
It was a 1/4 sheet cake, dark & not overly sweet with a lemony cream cheese icing.
We have a cookbook called "Someone's in the Kitchen with Dayton's - Marshall Field's - Hudson's". It consists of recipes from those three stores collected from former employees, etc. It has the Marshall Field's carrot cake in it, but the frosting has no lemon in it. See below.
Marshall Field's Carrot Cake
2 cups raisins
2 1/2 cups all-purpose flour
2 tsps baking soda
1 tsp cinnamon
1/2 tsp salt
1 3/4 cups granulated sugar
5 large eggs
1 1/2 cups vegetable oil
3 cups grated carrot
1 1/3 cups grated apple
1/2 cup chopped pecans
Preheat oven to 350°F, Butter a 9" X 13" baking pan.
Put the raisins in a small bowl, cover with hot water,
and let soak for 10 minutes. Drain and pat dry.
Sift together the flour, baking soda, cinnamon, and salt.
With an electric mixer, beat the sugar and eggs about
2 minutes until light and fluffy. With the mixer on low
speed, add the oil in a thin stream and mix well. Add
the flour mixture and mix just until combined. Fold in
the carrot, apple and pecans.
Transfer batter to prepared pan. Bake 40 to 45 minutes
until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting
1 8-ounce package cream cheese, softened
4 tblsps unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
For the frosting, cream the cream cheese and butter
with an electric mixer. Add the confectioners' sugar
and mix until smooth and spreadable. Spread the
frosting over the top of the cooled cake.
OMG, this sounds exactly right!