Carrot Cake Recipe

Are you looking for a great, flavorful cake recipe to prepare for Shabbat? Something you can make in 5 minutes, with no dishes?
Maybe to take to a friend who just had a baby? Or god forbid, you want to make a friend feel better during his Shiva (a wake)? – Either way this is the cake for you !!

Carrot cake sounds something tired and old and the truth is – it’s absolutely delicious!

Ingredients

2  cups of all-purpose flour

¾ cup of vegetable oil\ coconut oil

2  cups of thinly grated carrots

1 ½  cup of sugar

½  cup of water / milk / orange juice / apple juice

¼  teaspoon of ginger (freshly grated or powdered)

 2 teaspoons of baking powder

4  eggs

¼  teaspoon of baking soda

1  teaspoon of cinnamon

 ½ teaspoon of cloves

1  teaspoon of nutmeg

¼  teaspoon of salt

A handful of chopped walnuts (about half a cup)

5   dates (I prefer Medjool dates) cut into small cubes

Preparation

Put all the Ingredients in a bowl and mix well  (yes!! it’s that easy!!)

 Pour the mixture into a round 9” round baking pan or to a loaf pan. The loaf pan in Israel are smaller- than the ones in the US, so I used 2 small loaf pans.

Put in a preheated oven 180º C \ 350º F the cake, and bake for about 50 minutes.
If you separate the mixture to few pans like I did, bake for about 30-35 minutes

Recommendations

•  The dates can be replaced with ¾ cup of cranberries or raisins

• Use all the spices – I know it sounds too much but I promise it will taste amazing

• I always like to test the cake with a wooden toothpick before I take it out of the oven – how do you check? Spear it in the middle of the cake, if the toothpick comes out dry and clean, it’s means the cake is ready. If it comes out dirty – leave the cake in the oven for more baking time

Isn’t that easy?? It will taste amazing- Guarantee!
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