Recipe by Rochie Lemel

Carrot Cake with Cream Cheese Frosting

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Dairy Dairy
Medium Medium
24 Servings

My mother-in-law, the beloved Morah Zeldy of Toronto, is famous for her beautiful parties that she prepares for her students and their mothers.  Whether it’s the Apple Festival, Brachos Fair or graduation, she puts out a delightful spread. The carrot cake is one of the things that receives rave reviews. Yield: about 36 mini cakes   (I made the cake in mini for an elegant kiddush-style look but this recipe is versatile and can be made as muffins, loafs, bundts, or miniatures.  Baking time will vary.)



  • 2 cups sugar

  • 3 eggs

  • 1 cup oil

  • 2 cups flour

  • 1 and 1/2 teaspoons baking soda

  • 1 teaspoon salt

Cream Cheese Frosting

  • 1/4 cup (1/2 stick) butter

  • 1 (8-ounce) container brick-style cream cheese or parve cream cheese

  • 2 and 3/4 cups Gefen Confectioners’ Sugar

  • 1/4 teaspoon salt


Prepare the Cakes


Preheat oven to 350 degrees Fahrenheit. Grease a mini cake pan.


In the bowl of an electric mixer, combine eggs, sugar, and oil. Add remaining ingredients.


Pour into greased pan. For miniatures, bake for 25 minutes, until an inserted toothpick comes out clean (muffins, loaves, or a bundt cake will need more time).

Prepare the Frosting


In the bowl of an electric mixer, beat butter, cream cheese, confectioners’ sugar, and salt until smooth. Freeze for 30 minutes.


Add frosting to a piping bag and pipe onto cakes.


If using this frosting to glaze a bundt cake, reduce the quantity of confectioners’ sugar to achieve a runnier consistency. Use whipped cream cheese and omit the freezer time.
Carrot Cake with Cream Cheese Frosting

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