Carrot Cake with Cinnamon Honey Cream Cheese Frosting (Pareve)

• 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

Preparation

1 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)