Now Shipping!

Also Available

Take a peek!
Cover Recipe

Order from Amazon or Barnes & Noble

My story is one you’ve probably heard before.  Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident.  Read more>>

Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Email Newsletter
For Email Marketing you can trust

babka

My favorite sites:

Subscribe to my RSS feed

Carrot Cake (Pareve)

 

12 -16 servings

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan
1 1/2 cups all-purpose flour
4 large eggs
1 cup sugar
1 cup dark brown sugar
1 cup canola or vegetable oil
1/2 cup orange juice
2 teaspoons pure vanilla extract
1/2 cup whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3 cups peeled and grated carrot (from about 5 large carrots)

Preheat the oven to 350°F. Grease and flour a bundt pan.

In a medium bowl, beat the eggs and sugars with a stand or hand-held electric mixer on medium speed for 3 minutes, or by hand with a whisk, until thick. Add the oil, orange juice, and vanilla and mix on low speed or gently by hand to combine.

In a separate medium bowl, whisk the flour, whole-wheat flour, baking powder, salt, and cinnamon. Add half of the dry ingredients to the bowl with the eggs/sugar and mix on low speed or gently by hand to combine. Add the rest of the flour mixture and mix until just combined. 

Using the side of a box grater, grate the carrot into small threads, about 3/4 inch long. Add to the batter and mix in well. Place into prepared pan. Bake for one hour, or until a skewer inserted in the cake comes out clean. Cool in the pan for 10 minutes and then turn out onto a rack to cool completely.