Recipe by Member recipes

Carrot “Cake’l”

Parve Parve
Easy Easy
8 Servings
Allergens

Ingredients

Carrot Cake

  • 1 teaspoon vanilla

  • 2 cups flour

  • 2 cups sugar

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons cinnamon

  • 1 teaspoon salt

  • 12 ounces baby food carrots or 9 medium sized carrots, cooked and pureed

  • 4 eggs

  • 1 cup oil

Directions

Prepare the Carrot Cake

1.

Mix together.

2.

Bake at 350 degrees Fahrenheit for 45 minutes for muffins and approximately 50 to 55 minutes for a full sized kugel.

Variation:

I have made this with spelt flour, but you must reduce the oil by a fourth.
Carrot “Cake’l”

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