Tuesday, May 18, 2010
Akron's Diamond Deli Carrot Cake with Cream Cheese Frosting
This is my favorite carrot cake. The texture and flavor are just right. A former proprietor of the popular Diamond Deli in downtown Akron shared the recipe with the Beacon Journal years ago, and I haven't tried a different recipe since. It's that good. The new owners kept the cake on the menu; otherwise, customers might have staged a mutiny.
I do often substitute applesauce for a third of the oil to cut down on fat a bit. Sometimes I add 2 tablespoons of frozen orange juice concentrate to the frosting. But that's it for changes.
Pat's Diamond Deli Carrot Cake
2 cups sugar
1 1/2 cups vegetable oil (or 1 cup plus 1/2 cup applesauce)
4 eggs, beaten
2 cups flour
2 tsp. baking soda
3 heaping tsp. cinnamon
1 tsp. salt
3 cups shredded carrots
1 (8-oz.) can crushed pineapple, drained
1 1/2 cups chopped walnuts
Beat eggs, sugar and oil till combined. In a separate bowl, sift together flour, baking soda, cinnamon and salt. Add to egg mixture. Add carrots, nuts and drained pineapple.
Bake in 9-by-13-inch pan at 375 degrees for about 50 minutes (start checking at 40), till toothpick inserted an inch from center comes out clean.Cool and frost.
Cream cheese frosting:
16 oz. cream cheese (can substitute neufchatel to lower fat), at room temp
1/2 cup (1 stick) butter or margarine, at room temp
2 tsp. vanilla extract (pure preferred over imitation)
3 to 4 cups (about 1 lb). powdered sugar
Blend butter and cream cheese until smooth. Blend in vanilla. Add powdered sugar a cup at a time till creamy and preferred consistency.