Carrot Cake: Our Award Winning Recipe

Carrot Cake: Our Award Winning Recipe!

carrot cake

Me, my sister Lea and my husband Maurice. Circa 1979, selling our famous carrot cake at a Central Park Fair. We sliced until we dropped.
Our Post-Woodstock Pre-Chassidic days. You like? I remember cutting a slice of carrot cake for Bianca Jagger, Chi Chi Williams and many other Celebs!

Our award-winning carrot cake, circa 1979. Voted Number 1 in New York magazine: We made the news in the papers the same week Papa Bush became President. You never forget trivia like that, right?

carrot cake

Ideally moist and fragrant.

I believe all old timers at Levana then-Bakery remember it well. My mother used to get such a kick out of this recipe. She would ask, “Why not a turnip cake or a tomato cake, while you are trying to be creative?” She didn’t know she was on the right track: We also make delicious pumpkin cake and zucchini bread, and other vegetable-based baked treats. A piece of wholesome homemade cake is good for you: the trouble start only if and when you put frosting and icing and whatnot on top: I ask you: Who needs it? However…..

Only You Must Have Frosting

Keep in mind that the frosting will make a regular nice healthy homemade treat much richer/sweeter/fatter. Maybe for special occasions then!
Whip until nice and fluffy:

1 (8-ounce) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
2 cups (240 grams) powdered sugar
1 teaspoon pure vanilla extract

Ingredients

1 ½ cups sugar
4 eggs
1 cup vegetable oil
3 cups flour, all purpose, whole wheat pastry or spelt
1 ¼ teaspoons baking soda
pinch salt
1 tablespoon cinnamon
½ teaspoon ground cloves
1 cup canned unsweetened crushed pineapple, juice and all
3 cups finely grated carrots, packed (use a food processor)
½ cup golden raisins
½ cup coarsely chopped walnuts (skip if you can't have nuts)
1/2 cup unsweetened grated coconut, optional

Instructions

Preheat the oven to 350*F.

In a food processor (OK to use a hand mixer, or even mix by hand), beat the sugar and eggs until light and creamy. Add the oil and beat, a few pulses. Add the flour, baking soda, salt, cinnamon and cloves, and mix for just a few pulses. Transfer the mixture to a bowl. Add the crushed pineapple, carrots, raisins, walnuts and coconut, if using, and fold in with a wooden spoon until just well combined. Pour the batter into a greased 10-inch springform pan or tube pan. Bake for about 1 hour or until a knife inserted in the center of the cake comes out clean. Unmold onto a cooling rack.

Yield: Makes 12 generous servings.