KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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ROSH HASHANAH RECIPES |
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CARROT CAKE
(ROSH HASHANAH)
Source: Jewish Holiday Kitchen
- Joan Nathan
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Serves 8-10 (Dairy)
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INGREDIENTS:
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3 cups sifted all-purpose flour
2 tsp baking powder
2 tsp baking soda
½ tsp salt
2 tsp cinnamon
2 cups sugar
1½ cups vegetable oil
3 cups grated raw carrots (1 pound)
4 eggs
½ cup chopped walnuts
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DIRECTIONS:
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- Preheat oven to 350 degrees F. Grease and
flour a 10-inch bundt or tube pan.
- Sift the flour together with the baking
powder, baking soda, salt, and cinnamon
- In another bowl, combine the sugar and
vegetable oil and mix thoroughly. Add the carrots and blend
well.
- Add the eggs, one a time, to the carrot
mixture, beating well after each addition. Fold in the nuts.
Then gradually add the flour mixture, blending well.
- Pour batter into the bundt pan. Bake for 1
hour, cool before frosting.
FROSTING:
3 ounces cream cheese
¼ cup butter or margarine
2 cups powdered sugar
1 tsp lemon juice
When Cake is cool, blend together the above
ingredients and frost.
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KOSHER DELIGHT MAGAZINE
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