Fresh Market provides recipe for Best-Ever Carrot Cake

Joanne Kempinger Demski Special to the Milwaukee Journal Sentinel

Published 11:05 p.m. UTC Aug 13, 2018

Jenne Hohn emailed a request for two cookie recipes from The Fresh Market, which until recently had two locations in Wisconsin.

She wrote: “Last night I got an e-mail informing me that they are closing their Fox Point location. I was very disappointed to hear this, as their “Thin and Crispy Cookies” are my dad’s favorites.

“I was wondering if you could ask them for two recipes: the Salted Caramel Crispy Cookie and the Brownie Crispy Cookie. Any help is appreciated.

“I have a brownie cracker recipe from Carla Hall that could work but my dad loves the salted caramel version the best.”

Amy Grossman, senior counselor for Fresh Market, said that unfortunately, the requested recipes are proprietary.

She added that there is a library of recipes on The Fresh Market website (freshmarket.com) that consumers can use. While most are generic recipes, such as the carrot cake recipe printed below, there are some that use Fresh Market products, including an icebox cake that uses the salted caramel cookies.

The cookies cannot be ordered online; they can be purchased only at Fresh Market stores. The stores closest to Milwaukee are in Lake Forest and Crystal Lake, Ill.

Fresh Market’s Best-Ever Carrot Cake

Recipe tested by Joanne Kempinger Demski

Makes about 16 servings

Cake:

1 ½ cups sugar
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup vegetable oil
4 large eggs
4 cups shredded carrots
1 cup crushed pineapple with syrup
2 teaspoons vanilla extract

Cream cheese frosting:

6 ounces cream cheese, room temperature
4 cups powdered sugar
2 tablespoons butter, room temperature
2 teaspoons vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees.

For cake: In a medium bowl, combine dry ingredients (through cinnamon).

In a large bowl, combine oil, eggs, carrots, pineapple with syrup and vanilla. Mix with a hand mixer at medium speed until all ingredients are combined. This will take about 2 minutes. Gradually add dry mixture to wet ingredients, mixing well after each addition.

Grease bottom and sides of two 9-inch square pans or two 11-by-7 ½ inch pans. Do not use larger pans or the cakes will be too thin. Pour batter into pans and bake in preheated oven 35 to 40 minutes or until golden brown and cakes test done in the center. Remove from oven and let cool in pans, then loosen sides and invert onto racks to cool completely.

Prepare frosting and, when cakes are cooled, use to fill and frost the two layers.

For frosting: Combine all ingredients in a bowl and mix until smooth.

To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.

Let's block ads! (Why?)