Frank's Kraut Carrot Cake
Ingredients
For Cake:
2 ½ cups All-purpose flour
2 cups grated carrots, plus 2 tablespoons for decorating
1 ½ cups Frank’s Kraut, drained
1 cup chopped pecans, plus more for decorating
1 cup brown sugar
1/3 cup granulated sugar
3 eggs
2 tablespoons orange zest
2 tablespoons fresh grated ginger
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
Crystallized ginger for decorating
For Frosting:
8 oz cream cheese
2 tablespoons butter
1 tablespoon vanilla extract
1 teaspoon salt
½ cup confectioner’s sugar
¼ cup fresh-squeezed orange juice
2 tablespoons orange zest
Instructions
For Cake:
- In a medium bowl, combine carrots, kraut, pecans and ½ cup flour. Coat well and set aside.
- Sift together remaining flour, spices, baking powder and soda.
- In a separate bowl, whisk together brown and granulated sugars, eggs, zest, ginger, vanilla and salt.
- Add dry ingredients to wet and mix well.
- Fold in carrot and kraut mixture.
- Place batter in a well-greased and floured Bundt pan. At this stage, batter may seem thicker than other cake batters you’ve worked with, but that’s okay. It’s supposed to.
- Bake in a preheated oven at 350 degrees Fahrenheit for 45-50 minutes.
- Let cool for at least 1 hour before icing.
For Frosting:
- While cake is baking, whisk together all frosting ingredients until well combined.
- Once cool, turn out cake and top with frosting, remaining carrots, pecans and candied ginger.
- Serve and enjoy.
- Store any leftover cake in refrigerator.
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