Carrot Cake

By Kosher Guru / February 1, 2018
Guest post recipe by Faigy Murray
Carrot Cake 
I’ve been making carrot muffins for my kids for as long as I can remember. They freeze amazing and I know what’s in it as opposed to store bought stuff. I was making a batch today for my baby and thought hey! What would happen if I make it into a nice Bundt cake and take it up a notch and add a cream cheese layer. Cuz everything is better with cream cheese!! And voila!
It came out amazing!!

2 cups sugar 
1 cup oil
4 eggs
1 tsp cinnamon 
2 cups shredded carrots
Handful of pecans 
1 cup white flour 
1 cup whole-wheat flour
1 tsp baking soda
1 tsp baking powder 

➡in a bowl mix the first 6 ingredients together and add the rest. Set aside 
➡meanwhile make the cheese filling;

1 container 8oz parve cream cheese
1/3 cup sugar
1 tsp vanilla
1 egg 

➡in a well greased Bundt pan add half the carrot batter and then the cheese mixture and the rest of batter. 
➡bake 350° for 60-65 minutes or until toothpick comes out clean. 
➡once completely cooled you can add the icing:

3 cups icing sugar
2 tsp vanilla
1 tsp hot water

❗I find every time I make an icing the measurements are different. Play around with it until you get a consistency you like. 
➡drizzle over cake and sprinkle some crushed pecans over it
❄️freezes amazing 
Enjoy! 😊

You can follow me on Instagram @mykitchen_mystudio

Carrot Cake
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Ingredients
  1. 2 cups sugar
  2. 1 cup oil
  3. 4 eggs
  4. 1 tsp cinnamon
  5. 2 cups shredded carrots
  6. Handful of pecans
  7. 1 cup white flour
  8. 1 cup whole-wheat flour
  9. 1 tsp baking soda
  10. 1 tsp baking powder
cheese filling
  1. 1 container 8oz parve cream cheese
  2. 1/3 cup sugar
  3. 1 tsp vanilla
  4. 1 egg
icing
  1. 3 cups icing sugar
  2. 2 tsp vanilla
  3. 1 tsp hot water
Instructions
  1. in a bowl mix the first 6 ingredients together and add the rest. Set aside
  2. meanwhile make the cheese filling
  3. in a well greased Bundt pan add half the carrot batter and then the cheese mixture and the rest of batter.
  4. bake 350° for 60-65 minutes or until toothpick comes out clean.
  5. once completely cooled you can add the icing
  6. I find every time I make an icing the measurements are different. Play around with it until you get a consistency you like.
  7. drizzle over cake and sprinkle some crushed pecans over it
Notes
  1. freezes amazing
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Kosher Guru

Gabriel Boxer of Kosher Guru media & marketing is also a leading kosher food & restaurant consultant all about bringing anything and everything kosher to the masses, follow on Instagram, Facebook & Twitter, subscribe to his YouTube channel and on his blog at www.thekosherguru.com. Hosting the only kosher foodie radio show "The Nosh" with Kosher Guru airs every Thursday evening at 9:00P.M. on station 620AM.

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