Passover Carrot Cake

[Pam R]

Passover Carrot Cake

The addition of carrots, crushed pineapple and soft raisins helps to keep the cake meal moist in this recipe. A nice alternative to sponge cakes.

Cake

• 1-1/4 c cake meal
  
• 1 tsp Passover baking soda
  
• 1 tsp Passover baking powder
  
• 1/4 tsp salt
  
• 1 tsp cinnamon
  
• 1 tsp ginger
  
• 1/4 tsp nutmeg
  
• 3 large eggs
  
• 3/4 c oil
  
• 1 tsp vanilla
  
• 3/4 c sugar
  
• 3/4 c crushed pineapple, drained
  
• 2 c carrot, finely grated
  
• 1/2 c seedless raisins
  

Icing

• 1/2 c butter, softened
  
• 1 c cream cheese, softened
  
• 1 tsp vanilla
  
• 1-1/2 c icing sugar
  
• 1 c chopped walnuts, or pecans
  

For the cake: Place all of the dry ingredients into a large mixing bowl and stir to combine. In another mixing bowl, use a whisk or wooden spoon to beat the eggs and oil together. Add the vanilla and sugar and mix until combined. Pour the wet mixture, along with the pineapple into the dry mixture and mix thoroughly. Add the carrots and raisins and mix until everything is evenly distributed.

Divide the batter into two 8" cake pans that have been sprayed with vegetable/cottonseed oil spray. Use a spatula to smooth out the batter (it's thick!). Place into a preheated 350 oven and bake for 30 minutes or until a cake tester inserted, comes out clean. Remove from the oven and let it cool completely before icing. When the cakes are cool, they should come right out of the cakepans when you turn them upside down.

For the icing: Place the softened butter and cream cheese into the bowl of a standmixer fitted with a paddle, or use a mixing bowl and a hand mixer. Beat the butter/cream cheese until it's smooth and then add the vanilla and powdered sugar. Beat on low to mix the sugar in, and continue to mix until you have a nice, smooth icing.

Place a small dab of icing in the center of a cake plate. Place one of the carrot cakes in the center of the plate, upside down (the bottom is usually more even than the top). Spread 1/3 of the icing over the bottom cake and then top with the second cake, also upside down. Pour the rest of the icing onto the cake and use an offset spatula or a knife to ice the cake evenly on the sides and the top of the cake. Carefully press the chopped nuts into the sides of the cake. Chill until you're ready to serve, for a minimum of 1 hour.

Keywords: Dessert, Kosher, Cake, Passover

( RG1961 )