"Why are you keeping this amazing carrot cake recipe to yourself?" asked my daughter as she tucked into a large slice of her favorite cake.
(Whoever knows me knows how much I love to share.)
I replied that I was specially waiting for everyone to settle down after the chaggim, as I'd have hated this gem to be filed away in the chaos, and the recipe go unmade.
I was also waiting till we had new supplies of amazing Duncan Hines Whipped Frosting, which tastes like condensed milk, but is entirely parve.
The moment is NOW...and the secret to carrot cake-making success is well worth waiting for.
Apart from tasting delicious, the entire cake is made in minutes in a food processor, and you don't even have to grate carrots.
Save this today...make it tomorrow....you don't want to waste even a single day.
400 grams carrots, peeled and roughly chopped (approximately 3 large or 4 medium)
1 cup pecan nuts or walnuts
1 cup brown sugar
1/2 cup white sugar
1 1/2 cup plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
2 teaspoons ground cinnamon
1/2 cup canola oil
1/4 cup plain yoghurt or non-dairy substitute
2 teaspoons vanilla
Duncan Hines Parve Frosting*
1: Place the carrot chunks and nuts in a food processor and process until finely chopped.
2: Add the flour, bicarbonate of soda, baking powder, brown sugar, sugar, cinnamon, vanilla, oil, eggs and yogurt, and process till well mixed, stopping to scrape down the sides if necessary.
3: Pour into 26 cm greased round baking tin - or a regular sized foil baking tray - and bake in a preheated oven at 160 C for approximately 50 - 60 minutes till cooked through.
4: Wait to cool then frost with Duncan Hines Vanilla or White Frosting and decorate with extra nuts.
COOK's NOTES: This mixture fills the whole food processor but don’t let this worry you. Process a few seconds then open the machine and scrape down the sides so it all mixes in properly. Duncan Hines Whipped Frosting is parve and tastes delicious. I use coconut milk in place of yogurt to make this non-dairy. You can make your own frosting if necessary by beating 100 grams soft margarine with 400 grams powdered sugar, 2 tablespoons lemon juice and (optional) 2 tablespoons soya milk/coconut milk. Recipe can be used for cupcakes too.