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!

Directions

Bake the Carrot Ring

Preheat oven to 350 degrees Fahrenheit.

2. In the bowl of an electric mixer, beat eggs, oil and vanilla extract. In another bowl, combine all the dry ingredients. Slowly add them into the bowl and mix. Add carrots, nuts (and raisins) and mix for only 20 seconds more, just to combine.

3. Pour the batter into a greased 10-inch tube pan and bake 40 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

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.

For the Frosting

1. In a bowl, combine all the ingredients and mix well, using an immersion blender or a fork to blend.

Assemble

1. Pour icing over only the very top of the carrot ring, letting it drip down the sides.

Notes:

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.