Carrots are traditionally eaten on Rosh Hashanah, and here I've put them in a delicious cake that freezes beautifully! Just add the frosting after you defrost!
- 3 eggs -
- ¾ cup oil -
- 1½ tsp pure vanilla extract -
- 1½ cups flour -
- ¾ cup sugar -
- ½ cup packed brown sugar -
- 1¼ tsp baking soda -
- 1½ tsp ground cinnamon -
- ½ tsp nutmeg -
- ½ tsp salt -
- 2 cups grated carrots -
- ½ cup chopped pecans or almonds -
- ½ cup white raisins (optional) -
- ½ cup cream cheese or Tofutti -
- cream cheese -
- 2 cups confectioner’s sugar -
- 2 Tbsp hot water -
1. Preheat oven to 350° F.
2. In the bowl of an electric mixer, beat eggs, oil and vanilla extract. In another bowl, combine all the dry ingredients. Slowly add them into the bowl and mix. Add carrots, nuts (and raisins) and mix for only 20 seconds more, just to combine.
3. Pour the batter into a greased 10-inch tube pan and bake 40 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
1. In a bowl, combine all the ingredients and mix well, using an immersion blender or a fork to blend.
1. Pour icing over only the very top of the carrot ring, letting it drip down the sides.
NOTES: The trick to this carrot ring is the carrots themselves. They must be grated to a very fine consistency, using the small, fine holes on the grater or the blade attachment on the food processor.
Omit nuts if your tradition is not to use them on Rosh Hashanah.
VARIATION: I have included nutmeg as one of the ingredients, but if you can get hold of a spice called pumpkin pie spice, you’ll love it. Use 1 teaspoon of it in place of the ½ teaspoon nutmeg.