Recipe for Carrot Cake (pareve, uses food processor)

This dark and moist cake goes together very quickly, using the food processor - first to shred the carrots, and then to mix the dough. It is not too sweet, and it freezes well.




To serve this after a meat meal (or to pretend it is a honey cake during the Jewish High Holiday Season), we like it topped with honey frosting. Otherwise, any traditional (dairy) cream-cheese frosting will compliment it nicely. It is excellent unfrosted, too.

[begin off-topic carrot-cooking-related digression]

Instead of trying to guess the amount of carrots needed, I cheat: I scrape the skins from a whole bag of carrots, shred half, measure out the amount needed, and save the extra shredded carrots for making kishke.

Making kishke involves pureeing a couple of carrots, so using shredded carrots doesn't affect the results. To make sure I have the right amount of shredded carrots as whole-carrot equivalents for the kishke, I weigh a couple of the remaining whole carrots, and use that amount of shredded carrot in the kishke recipe.

The rest of the peeled carrots go in other recipes (cholent, soup, salads, etc.)

This sound complicated, but the bulk preparation of ingredients saves much time. I'm always looking for ways to streamline the preparation of multiple concurrent recipes.

[end off-topic carrot-cooking-related digression]

Depending on the size of your food processor, this recipe can be doubled.

Ingredients:

• Group A:
  
• 1.5 cups grated raw carrots
• 2 Tablespoons lemon juice (fresh not required, but preferable)
• 1/2 can crushed pineapple (6-8 oz.) - or can puree the pineapple from chunks or rings in the food processor - well drained.
  
• Group B:
  
  • 1.5 cups all purpose flour
  • 1.25 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice


• Group C:
  
• 3 eggs
• 3/4 cup oil
• 3/4 cups raisins

Instructions:

1. Preheat oven to 350 degrees F.
2. Grease and flour 2 large loaf pans (9"x5"), or one smaller loaf pan (8.5"x4.5") and a bunt pan.
3. Mix Group A items in a large bowl and set aside.
4. Use food processor with the metal blade to mix Group B items by processing for a few seconds.
5. Add Group C items to Group B, one at a time, processing to incorporate between each item (and each egg).
6. Add the Group A items to Group B in the food processor, and process until well incorporated, about a minute.
7. Pour the mixture into the prepared pans and bake at 350 degrees F for 40-45 minutes,\. Cakes are done when the edges pull away from the side of the pan, or a toothpick comes clean of batter when inserted in the middle of the cake.

Enjoy!

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