Carrot Cake
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Carrot Cake
I received this carrot cake recipe from my grandmother. It's different than your typical carrot cake recipe in that it requires only carrot and no raisins or the like. Its simplicity allows the flavor of cinnamon and carrot coupled with the cream cheese icing to really stand out. While this one may be simple in its ingredients and method, it is far from basic or bland when it hits your fork. Its warm, dense texture is the epitome of comfort food and the icing is INCREDIBLE. This is a prized and valued recipe in my house, and a dessert that no one can resist taking one... two... or three pieces of! Enjoy!
Times
- Prep Time : 15 minutes min
- Cook Time : 40 minutes min
- Ready Time : 55 min
Servings
Ingredients
- 4 large eggs
- 2 cups white sugar
- 2 cups flour
- 1 teaspoon cinnamon
- 3 cups grated carrot
- 1 cup oil
Directions
Preheat the oven to 375 degrees F
Beat the eggs with sugar in a large bowl
Gradually add the flour and then the cinnamon
Add the grated carrot and oil and mix until combined
Pour into a prepared 9″ x 13″ baking dish
Bake for 40 minutes at 375 degrees F
For the (Pareve) Cream Cheese Icing:
1 8 ounce package of cream cheese (pareve works just as well)
3 tbsp of vegetable oil
3 1/2 cups of sifted icing sugar
1/2 – 1 tsp salt
Combine all ingredients in a mixer and mix until the texture is fluffy and cohesive.
Spread the icing over the pareve carrot cake for a dairy free dessert.
Tags
About Itsy Bitsy Balebusta
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Dairy, Pareve , Desserts , Quick (under 30 minutes) , Comfort Food ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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No flour in this recipe?
No flour in this recipe? I see it in the directions, but no amount listed in the ingredients….
Thanks good catch, it is 2 cups, I added it.
Can I use this recipe for cupcakes/muffins?