Kosher Carrot Cake Recipe

Servings: 12

Yield: 1 9-inch round cake (or 2 8-inch layers)

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Difficulty: Medium

Cooking Vessel: Oven, 9-inch round cake pan or two 8-inch round pans

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Ingredients

Cake:

2 cups (250g) all-purpose flour

2 tsp baking powder

1½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

¼ tsp salt

¾ cup (180ml) vegetable oil

1 cup (200g) granulated sugar

½ cup (100g) brown sugar, packed

4 large eggs

2 tsp pure vanilla extract

3 cups (300g) grated carrots (about 4 medium carrots)

½ cup (60g) chopped walnuts or pecans (optional)

½ cup (80g) crushed pineapple, drained (optional)

½ cup (40g) shredded coconut (optional)

Cream Cheese Frosting:

8 oz (225g) cream cheese, softened

½ cup (115g) unsalted butter, softened

3 cups (360g) powdered sugar

1 tsp vanilla extract

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Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour your cake pan(s) or line with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

3. Mix Wet Ingredients: In a large bowl, combine oil, granulated sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla extract.

4. Combine: Gradually add dry ingredients to wet ingredients and mix until just combined. Do not overmix.

5. Add Carrots & Mix-Ins: Fold in grated carrots, nuts, pineapple, and coconut (if using).

6. Bake: Pour batter into prepared pan(s). Bake 35–40 minutes for one 9-inch pan, or 30–35 minutes for 8-inch layers. Test doneness with a toothpick: it should come out clean.

7. Cool: Let cakes cool in pans for 10 minutes, then remove and transfer to a wire rack to cool completely.

8. Frost: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract. Frost the cooled cake.

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Nutritional Information (per serving, 1/12 cake, without frosting)

Calories: 330

Fat: 15g

Saturated Fat: 2.5g

Carbohydrates: 45g

Fiber: 2g

Sugars: 28g

Protein: 4g

Sodium: 200mg

Note: Frosting adds approximately 150 calories per serving.

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Dietary Adaptations

Gluten-Free: Use a 1:1 gluten-free flour blend.

Vegan: Substitute eggs with flax eggs (4 tbsp flaxseed + 12 tbsp water, chilled 10 minutes) and use vegan butter/cream cheese.

Nut-Free: Omit nuts; ensure frosting is nut-free.

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Tips & Troubleshooting

Moisture: Do not overbake; carrot cake should be moist. Check 5 minutes before end time.

Carrot Size: Finely grate carrots for even distribution and moisture.

Layering: If using two layers, level cakes with a serrated knife for even frosting.

Storage: Cake can be stored in the refrigerator for up to 5 days, or frozen for up to 2 months (unfrosted).

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Serving Suggestions

Serve chilled or at room temperature.

Garnish with extra chopped walnuts, toasted coconut, or carrot ribbons.

Pair with a cup of coffee or tea for a classic dessert experience.

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Notes

Ensure all ingredients are kosher-certified (check cream cheese, butter, and flour).

Optional pineapple and coconut add moisture and sweetness, but the cake is excellent without them.

Cream cheese frosting can be tinted with natural food coloring (e.g., carrot juice or beet powder) for festive occasions.