Name: Carrot Ring
Cook time: 55 min
Total time: 55 min
Yield: 10
Ingredients: 3 eggs; 3/4 cup oil; 1 and 1/2 teaspoon Gefen Pure Vanilla Extract; 1 and 1/2 cups flour; 3/4 cup sugar; 1/2 cup packed brown sugar; 1 and 1/4 teaspoons baking soda; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; 2 cups grated carrots; 1/2 cup chopped pecans or almonds; 1/2 cup white raisins (optional); 1/2 cup cream cheese or Tofutti (non-dairy) cream cheese; 2 cups confectioner’s sugar; 2 tablespoons hot water

Carrot Ring

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!

Ingredients

Batter

3 eggs
3/4 cup oil
1 and 1/2 teaspoon Gefen Pure Vanilla Extract
1 and 1/2 cups flour
3/4 cup sugar
1/2 cup packed brown sugar
1 and 1/4 teaspoons baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups grated carrots
1/2 cup chopped pecans or almonds
1/2 cup white raisins (optional)

Frosting

1/2 cup cream cheese or Tofutti (non-dairy) cream cheese
2 cups confectioner’s sugar
2 tablespoons hot water

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cakes carrot cake carrots cream cheese desserts Estee Kafra rosh hashanah Rosh Hashannah simanim

Directions

Preheat oven to 350 degrees Fahrenheit.
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.
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.

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

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

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.

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.

This recipe image was generated using AI.

Explore

cakes carrot cake carrots cream cheese desserts Estee Kafra rosh hashanah Rosh Hashannah simanim

Ingredients

Batter

3 eggs
3/4 cup oil
1 and 1/2 teaspoon Gefen Pure Vanilla Extract
1 and 1/2 cups flour
3/4 cup sugar
1/2 cup packed brown sugar
1 and 1/4 teaspoons baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups grated carrots
1/2 cup chopped pecans or almonds
1/2 cup white raisins (optional)

Frosting

1/2 cup cream cheese or Tofutti (non-dairy) cream cheese
2 cups confectioner’s sugar
2 tablespoons hot water

Directions

Step 1 - Bake the Carrot Ring

Preheat oven to 350 degrees Fahrenheit.
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.
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.

Step 2 - For the Frosting

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

Step 3 - Assemble

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

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1 Comment

Rivky • 4 years ago

So good and so moist! Would definitely make it again
Didn't have time for the glaze but cake was delicious!

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Carrot Ring

Directions

Bake the Carrot Ring

For the Frosting

Assemble

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