Time to make a carrot cake
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Time to make a carrot cake

Thinking about activities to plan for days when the weather isn’t great? Of course I think about baking.. with or without children…it is so therapeutic and the rewards are fantastic!!!

Years ago, my mother, the late Ruth Janoff (who this blog is a tribute to) used to make a carrot cake from scratch, even grating the carrots. I have been searching for a recipe for years that reminded me of that cake and last weekend at a friend’s Chanukah party, I tasted such a cake. So here is the recipe from my friend Jean from New Milford for an authentic carrot cake with cream cheese icing (it would taste great even without the icing). Happy New Year to all my blog followers…may it be a healthy one with lots of yummy recipes too!!!!

Jean’s Carrot Cake  

(pareve if you eliminate the icing)

4 eggs, well beaten
1 1/4 cups sugar
1 1/2 cups oil (safflower oil)
3 cups flour
1 teaspoon vanilla or almond extract
2 1/2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 cups carrots, chopped (4 small carrots)
1/2 cup walnuts, chopped (optional)
2 teaspoons cinnamon
1 cup raisins (optional)

Beat eggs. Add sugar and beat. Add all other ingredients. Mix with a wooden spoon until mixed. Spray pan with baking spray. Pour in a tube pan or a 9 by 12 inch pan. Bake at 350 degrees for 50 minutes. Cool 10 minutes. Turn upside down on rack.

Cream Cheese Icing

(dairy)

4 ounces cream cheese, softened
½ stick butter, softened
1 teaspoon vanilla extract
2 ½ cups confectioner’s sugar
2 tablespoons milk

Cream the cream cheese and butter. Blend vanilla, sugar, and milk.

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