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Carrot Cake with Cinnamon Honey Cream Cheese Frosting (Pareve)

 

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Carrot Cake with Cinnamon Honey Cream Cheese Frosting (Pareve)
 

 

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Recipe

Carrot Cake with Cinnamon Honey Cream Cheese Frosting (Pareve)

Makes one 8 or 9-inch four-layer cake, Non dairy carrot cake with sweet frosting.

Times

  • Prep Time : 20 min
  • Cook Time : 40 min
  • Ready Time : 1 hour

Servings

12

Ingredients

  • CAKE
  • Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
  • 1 1/2 cups All-purpose flour
  • 4 large eggs
  • 1 cup Sugar
  • 1 cup dark brown sugar
  • 1 cup canola or vegetable oil
  • 1/2 cup Orange juice
  • 2 teaspoons pure vanilla extract
  • 1/2 cup whole-wheat flour
  • 1 1/2 teaspoons Baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups peeled and grated carrot (from about 5 large carrots)Cinnamon Honey Cream Cheese Frosting
  • 12 ounces parve cream cheese
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 teaspoons cinnamon
  • 3 tablespoons Honey
  • 7 cups confectioners sugar
  • 1 1/2 tablespoons parve plain soy milk

Directions

Preheat the oven to 350°F. Grease and flour two 8 or 9-inch-round pans.
2 In a medium bowl, beat the eggs and sugars with a stand or hand-held electric mixer on medium speed for 3 minutes, or by hand with a whisk, until thick. Add the oil, orange juice, and vanilla and mix on low speed or gently by hand to combine.
3 In a separate medium bowl, whisk the flour, whole-wheat flour, baking powder, salt, and cinnamon. Add half of the dry ingredients to the bowl with the eggs/sugar and mix on low speed or gently by hand to combine. Add the rest of the flour mixture and mix until just combined.
4 Using the side of a box grater, grate the carrot into small threads, about 3/4 inch long. Add to the batter and mix in well. Divide the batter between the 2 prepared round pans. Bake for 40 minutes, or until a skewer inserted in the cakes comes out clean.
5 Cool in the pans for 10 minutes and then turn out onto a rack to cool completely. While the cakes are cooling, take the cream cheese out of the refrigerator so it will soften. When the cakes are cool, use a sharp knife to trim the sides of the cake so that they are straight (eat the trimmings). Slice each cake in half to create four layers.  

Paula Shoyer (Recipe)

About Paula Shoyer

avatar

Kosher pastry chef and cooking teacher. Author of The Kosher Baker. www.paulaspastry.com and www.kosherbaker.blogspot.com

 

comments

 

One Response to Carrot Cake with Cinnamon Honey Cream Cheese Frosting (Pareve)

  1. avatar says: rockys

    I made this last Shabbos and it was a HIT. My husband (who doesn’t like carrot cake) loved it. One of my guests asked to take home a couple of slices. Cake was moist and frosting was quite good (yes, I had a couple spoonfuls of that).

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