Carrot Honey Cake

by matkonation | 14.09.12

by:Danya Weiner

Rosh Hashanah holiday always makes me think about the year I had and the year to come. During the hectic days, I have no time to reflect on these matters but after the boys are sleeping and the house turns quite I sit with Oded for a while in the garden,   light myself a cigarette and I enjoy thinking about the things we did this year and the things to come.

I am a big believer in fate and I feel that every time a child come into the world it brings change to the life that we knew, family wise and career wise.

When I was at the end of my pregnancy, my landlord at the studio decided to raise my rent by 30%! I could not afford to stay there any longer and fear came over me. That studio has been part of who I am for so many years. It was there that my photography career started, it was a place I lived in for 4 years and it was where my eldest son was born. So many memories…

When I think about those feeling now I understand that it was a blessing, an opportunity for change I would have never done otherwise. I decided to look for a new studio. During my maternity leave I looked at quite a few places but nothing seemed to fit my needs and then fate struck again. Our tenants at the loft we owned had to leave and I knew just then that I found my studio. I quickly found a person to share it with and we are moving in right after the holiday.

So, the New Year is here and I am very excited, I have to major things to look forward to,  watch my new baby grow and start working in my new and amazing studio!

The cake we made for this post is a really popular cake from a few years ago that we added some honey and spice to. It’s a great cake without the frosting but it is soooo yummy with the honey cream cheese frosting you shouldn’t leave it out.

We would like the say Happy Rosh Hashanah to all Matkonation readers, you are the reason we do this blog!

Shana Tova!!!

Ingredients for 16 mini cakes or 10 inch round cake pan:

4 eggs

3/4 cup sugar

1/3 cup honey

1¼ cups canola oil

9 medium carrots, peeled and grated

2 cups + 1 heaping tablespoon all purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3.5 ounces (100 grams) walnuts, coarsely chopped

For the Icing:

3/4 stick butter, softened (taken out of the fridge about 2 hours before baking)

8 oz. cream cheese

1/2 teaspoon cinnamon

1/4 cup honey

Preparation:

  1. Pre-heat oven to 350°F.
  2. Line the cake pan with parchment paper and grease with oil spray (both the edges of the pan and the paper).
  3. Using a mixer, whisk together the eggs and sugar on low speed until lightly fluffy. Add the oil and whisk together for another 2 minutes. Fold in the carrots, flour, cinnamon, baking powder, baking soda and salt until the mixture is smooth. Add the walnuts and fold until they are incorporated. Pour the batter evenly into the cake pan.
  4. Bake for 45-50 minutes. Use a toothpick to make sure the center is cooked all the way through. Remove from oven and place on a cooling rack until the cake has reached room temperature.
  5. To make the icing: using a mixer, whisk together the butter and cream cheese until soft and fluffy. (If the mixture is lumpy then it mean that the butter was not soft enough-you can place the mixture in the microwave for 10 seconds and that should solve the problem).
  6. Add the vanilla extract and powdered sugar and whisk for another minute.
  7. Evenly spread the icing on the cake. (The icing should be cold-if not, then let it chill in the fridge for a half hour before using).

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