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    Carrot Cake

    Published: Nov 14, 2017 · Modified: Aug 10, 2022 · by Renana · I may get commission for purchases made through links in this post at no extra cost to you.

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    Home » Recipes » Parve Desserts » Carrot Cake

    Let’s just forget for a minute that fall is here! Why? Because it doesn’t need to be such a chilly season for you to crave carrot cake, now does it? Didn’t think so! You will simply love this incredibly moist carrot cake with its creamy frosting.

    cut carrot cake loaf on a platter

    My favorite part about this recipe is that it’s quick to make and doesn’t require any fancy equipment either! Come on, that’s the dream, guys. For those of you who aren’t fans of frostings or if you don’t happen to have the ingredients on hand, then try the cake as it is, without any frosting at all. Or, you can just sift a little powdered sugar on top. Note that the cake alone isn't very sweet since it only contains ⅓ cup of sugar.

    cut carrot cake loaf on a platter

    Carrot Cake

    Moist yummy carrot cake with quick frosting. Non-dairy recipe, quick and easy.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Course Dessert
    Cuisine American
    Servings 1 loaf cake

    Ingredients
      

    • 3 medium carrots peeled and grated
    • 2 eggs
    • ⅓ cup (70 grams) demerara sugar
    • ¼ cup (50 grams) pecan nuts optional
    • ½ cup vegetable oil
    • 1 teaspoon cinnamon
    • 1 cup flour
    • 1 tablespoon baking powder

    For the frosting:

    • 1 cup powdered sugar
    • 2-3 tablespoon boiling water (depends on the thickness you want for the glaze)

    Instructions
     

    • Heat the oven to 180°C / 350°F degrees with the fan.
    • In a bowl, mix sugar, carrots, and eggs.
    • Add cinnamon and oil - mix well.
    • In a small bowl, mix the flour with baking powder and pecans.
    • Add the flour mix to the carrot mix.
    • Pour the batter into a greased loaf pan
    • Bake for 40 minutes.
    • In a small bowl, put the powdered sugar and add 1 tablespoon of boiling water.
    • Whisk well and add another tablespoon of boiling water.
    • Only if it's not turning into a shiny glaze should you add another tablespoon of boiling water and continue to whisk until the batter is smooth and has no lumps.
    • Cool the cake at room temperature.
    • Pour the glaze on the cake.
    • Cut yourself a piece and enjoy!

    Video

    Notes

    * You can use regular sugar instead of demerara sugar.
    *For a vegan cake use ½ cup applesauce instead of the eggs.
    *The amount of the grated carrots should equal 1 cup.

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    Filed Under: Cakes, Desserts, Holidays, Parve Desserts, Rosh HaShanah Tagged With: Carrot

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    Renana Spiegel Levkovich

    Hello!

    I'm Renana and I share kosher recipes for Shabbat, yummy parve desserts, and Jewish holiday recipes - and so much more. I share easy kosher recipes for the whole family, along with some pretty great photographs, and easy-to-follow instructions. Enjoy!

    Contact me for any question →


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