Saturday, October 23, 2010

Sasha's Kitchen: Carrot Cake (Kosher Cookbook Review)

I have been meaning to make a carrot cake for some time. So when I received a copy of Paula Shoyer's The Kosher Baker from the publisher for review on A Kitchen In Brooklyn, and saw a delicious and healthy recipe for carrot cake, I new it was time. Although I am Jewish, I don't keep strictly Kosher. But I certainly do appreciate Kosher cooking and baking. Plus, one of the best aspects of this book is also how healthy the recipes are. Because they are all intended to be parve (non-dairy), none of them us any butter, which makes for some healthier baking. I confess that my carrot cake is not fully non-dairy because I used low-fat cream cheese in the frosting (as I was unable to locate the non-dairy cream cheese that the book recommended). The recipe was so good that maybe I will try that next time using Tofutti or something.

Carrot cake is great for the fall - fresh carrots and all that cinnamon make for a lovely, fall spiced dessert. The book recommends making two cakes, trimming them, slicing them in half and making a four layer carrot cake. I confess that even though I bake extensively, I am not skilled at cake trimming. I always mean to try it out, but in the end, every time, I just make two cakes and it tastes the same anyhow. So, my adaption of the recipe from the book is for two separate carrot cakes. But if you're in the mood, feel free to trim them into a layer cake!

Paula Shoyer's Kosher Carrot Cake
PAM spray
4 large egfs
1 cup sugar
1 cup dark brown sugar
1 cup canola oil
1/2 cup orange juice
2 tsps vanilla exract
1 1/2 cups all purpose flour
1/2 cups whole wheat flour
1 1/2 tsps baking powder
1 tsp salt
2 tsps ground cinnimon
3 cups peeled and thinly grated carrots

Cinnamon Honey Cream Cheese Frosting
12 oz parve cream cheese (I used regular low-fat cream cheese this time)
1 1/2 tsps vanilla extract
2 1/4 tsps ground cinnamon
3 T of hney
7 cups of confectioner's sugar (I always cut down this ingredient in frosting so I used 4 cups and it was still great!)
1 1/2 T soy milk

To make this recipe, first preheat the oven to 350. Grease 2 8 or 9 inch round pans with PAM spray. In your mixer (or in a bowl using an egg beater), beat the eggs and sugars for a few minutes until thickened. Add the oil, orange juice and vanilla and mix on low speed to combine.

In a separate bowl, combine the flours, salt, baking powder and cinnamon. Add half of the dry ingredients to the bowl with the eggs and sugar and mix on low speed gently to combine. Then, do the same with the rest of the dry ingredients. 

Grate and measure the carrots into  small threads and add to the batter, mixing well.  Divide the batter between the two prepared pans. Bake for about 40 minutes until a skewer or toothpick inserted into the cakes comes out clean. Personally, I think it is probably best to bake the cakes one at a time in the oven.

Allow the cakes to cool completely. If you are going to trim the cakes and slice in half to make a four layer cake, now would be the time! if you are not going to trim the cakes like this, you may need less frosting, so it would likely be okay to cut the frosting recipe in half (if you are making two separate cakes  like I did).

To make the frosting, beat the cream cheese, vanilla, cinnamon and honey well to combine. Add in about 4 cups of confectioner's sugar and beat until it forms a frosting (much the same was as cupcake icing). The book also makes a good point - wrap plastic wrap around the top of the mixer when you do this so you do not get sprayed in a white snowfall of confectioner's sugar! Add the soy milk and beat for 30 seconds until the frosting looks creamy. 

Last, frost the cakes accordingly - either in layers or separately. If you are trimming, you will want to trim the sides of the cake as well. I simply frosted two separate cakes using a spatula.

This cake tasted great - the cake was delicious with the cinnamon and carrots, and nice and moist! And the frosting was sweet, cinnamony and delicious! I will certainly be trying more healthy, Kosher recipes from this great cookbook soon, so stay tuned!



  1. This is one of my favourites! Your cream cheese frosting sounds amazing. Thanks so much for sharing such lovely recipe. Hope you're having a great weekend.

  2. I haven't had carrot cake in way too long -this looks great!

  3. wow what an amazing cake and the soup is so creative love it :-) have a good weekend Rebecca

  4. That is a gorgeous looking cake, and the cookbook looks like it would have so many wonderful recipes!

  5. The honey cinnamon cream cheese frosting looks wonderful. My kind of cake for sure.


  6. I am so happy everyone is excited about my carrot cake recipe. I love it too and I didn't used to like carrot cake at all. When I make it, I use very thin grated threads of carrot which melt into the batter. Did you use the larger holes of the grater? Obviously it works both ways!

  7. I'm so glad you enjoyed the post, Paula. I should have used thinner carrots than I did, but it did come out great. I'm excited to try out some of the other Kosher recipes in the book soon!


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