Rebbetzin Braunstein’s Carrot Cake

 
  • Cooking and Prep: 1 h 10 m
  • Serves: 6
  • Contains:

This is Rebbetzin Zahava Braunstein's recipe for Carrot Cake (aka Swiss Carrot Cake), as shared by her daughters.

They describe the consistency and the beautiful simplicity of the meals she served. Although she’d occasionally make something new, there wasn’t a goal of serving complex foods or trying recipes that were a big patchke. But the security of ample, delicious food prepared with love and joy, and the focus on time spent with family and friends, together with beautiful zemiros and divrei Torah, created a very spiritual and special Shabbos experience.

Ingredients (9)

Main ingredients

Start Cooking

Prepare the Carrot Cake

  1. Beat the egg whites and set aside.

  2. Mix the yolks and the remaining ingredients together in a mixer. Fold in whites gently.

  3. Pour into a greased nine- by 13-inch (20- by 30-centimeter) baking pan or two round pans and bake for one hour at 350 degrees Fahrenheit (175 degrees Celsius).



 
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