Carrot Cake


Adapted from Jodi Wittenberg, of The Chosen

The only carrot cake recipe you will ever need!!


2 cups white sugar
1 cup oil
4 eggs
2 teaspoons baking soda
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrots
1 8–ounce can crushed pineapple w/juice

1 8–ounce cream cheese, room temperature
1 box powdered sugar
1/2 stick butter
1 teaspoon vanilla
1/2 cup chopped pecans


Preheat oven to 350 degrees.

Beat sugar and oil. Add eggs, soda, flour, salt, cinnamon, carrots and pineapple. Mix well. Pour into 2 greased 9–inch round cake pans.

Bake for about 30 minutes or until firm in center. Cool in pan for 10 minures and then move to rack to cool completely.

Frosting- combine all ingredients until smooth. Place one cake layer on cake plate and cover top with some of the frosting. Place second layer on top of frosted first layer. Frost top and sides.


For parve: use parve soy cream cheese such as Tofutti brand and parve margarine such as Earth Balance

Recipes: Desserts, Cake, Dairy or Parve, Kosher

Print   Email