The Moistest Carrot Cake Ever

Renee Chernin Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 15
  • Contains:

Need I say more? Makes wonderful muffins, too!

Ingredients (19)

Main ingredients

White Glaze

Start Cooking

For the Carrot Cake

  1. Preheat the oven to 325 degrees Fahrenheit. Grease and flour a tube or Bundt pan or a nine- by 13-inch pan, or line a muffin tin with paper cups.

  2. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice. Set aside.

  3. In a large bowl, mix the eggs, oil, and sugars. Stir in the flour mixture. Stir in the carrots pineapple, apples, coconut, and chopped nuts, if desired, until moistened.

  4. Pour the batter into the prepared pan or muffin tin and bake until a toothpick inserted into the center of the cake comes out clean: in the baking or Bundt pan, 35 to 40 minutes; in the muffin tins, 20 to 25 minutes. Let cool for five minutes, then invert on a wire rack to cool completely before icing.

For the Glaze

  1. In a small saucepan, melt the margarine over low heat. Stir in the powdered sugar and pareve milk and whisk for several minutes until smooth. If the glaze is thin, let it cool slightly to thicken. Beat in more powdered sugar if needed. 

  2. Drizzle over the cooled cake.


By Renee Rousso Chernin. Reproduced from Cooking for the King, Rosh Hashanah edition.

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