So call me crazy –but one of my absolute all-time favorite dessert is carrot cake with cream cheese frosting. It’s one of those inborn tastes, literally. My mom ate it incessantly when she was pregnant with me, so I was born craving the stuff. She also swears that a glass of fresh-squeezed, cold carrot juice is better than ice cream. Try selling that to my six-year-old daughter! I mean she adores her Tavi (our version of “Savta” – don’t ask) but doesn’t buy the carrot juice thing.
Anyway, back to the cake.
I am not going to mess with developing the ultimate honey cake for Rosh Hashanah. There are several reasons; glad you asked. One: I don’t like honey cake. Can’t perfect a cake you don’t even want to taste. Two: I’m more than happy to use my stepmother-in-law’s recipe – since Hubby already thinks hers is the best. Why mess with the best?
But I start salivating at the thought of creating another version of a carrot cake (or, better yet, a cute little cupcake)! This is my 3rd version of a carrot cupcake. I have one in each book (one sweet, almost cornbread-ish, but super moist; the other slightly spicy with chunks of pineapple). And now I’m ready to present my Carrot Apple Cupcakes with sweet ‘n’ creamy pareve cream cheese icing.
This is the first time I went for the icing.
I don’t particularly like smearing Tofutti Better Than Cream Cheese (a non-dairy substitute) on bread, but boy, is it great in recipes – from my Macaroni Turkey Salad to my Mini Lemon Tarts! (I always keep a container on hand so a terrific dessert is only minutes away.) Now I’ve put it to fab use in this icing.
So this Rosh Hashanh, enjoy my latest and greatest carrot and “cream cheese” accomplishment. Have a happy, sweet ‘n’ creamy new year.
What’s your favorite kind of icing?