KosherGuru – Bringing Anything and Everything Kosher to the Masses

Carrot Cake

Posted on by Kosher Guru
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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