Carrots are traditionally eaten on Rosh Hashanah, and here I’ve put them in a delicious cake that freezes beautifully! Just add the frosting after you defrost!
Preheat oven to 350 degrees Fahrenheit.
Tips: I have included nutmeg as one of the ingredients, but if you can get hold of pumpkin pie spice, you’ll love it. Use 1 teaspoon of it in place of the 1/2 teaspoon nutmeg.
The trick to this carrot ring is the carrots themselves. They must be grated to a very fine consistency, using the small, fine holes on the grater or the blade attachment on the food processor. Omit nuts if your tradition is not to use them on Rosh Hashanah.