RECIPE: Carrot Cake For Rosh HaShanah

carrot cake cream cheese frosting

The Jewish New Year 5774 starts at sundown tonight, Wednesday September 4th, and ends on the night of Thursday the 5th. On the first night, families sit together and enjoy a meal rich in delicious symbolism, as we explained in this post.

Carrots are a more interesting vegetable than one would suspect. They’re also one of  Rosh HaShana’s symbolic foods. While many like to put a savory carrot salad like this Moroccan salad on the table, others like to cook them up with honey. How to serve carrots this year? This cake is an elegant solution to the carrot issue. Rich cream cheese frosting optional – but very delicious.

Carrot Cake For A Sweet New Year


4 eggs

1- 1/4 cup neutral-flavored oil

2 cups granulated sugar

2 teaspoons vanilla

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

3 cups grated carrots

1 cup chopped walnuts

Cream Cheese Frosting


1/2 cup soft butter

1 cup soft cream cheese

4 cups confectioner’s sugar

1 teaspoon vanilla

Cake:  Preheat oven to 350 degrees F -175 degrees C. Line a 9×13 ” baking pan with baking parchment.

Beat eggs, oil, granulated sugar and 2 teaspoons vanilla. Sift together flour, baking soda, baking powder, salt and cinnamon. Add dry ingredients to the egg mixture.

Stir in carrots. Mix in walnuts.

Bake 40 – 50 minutes. Cool in pan 10 minutes, then turn out onto a wire rack and finish cooling the cake there.

Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Spread over completely cooled cake.


More Rosh Hashanah specialties on Green Prophet:



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