Carrot Rings are traditionally served during Rosh Hashanah and can be considered both a side and dessert. The roundness of the dish usually symbolizes the beginning and end of the year, and, in Yiddish, carrots also mean “to increase” so we eat them to increase all that is good in hopes that it will be a sweet new year.

While I haven’t ever really loved the carrot rings I ate growing up, I do love carrot cake. So I decided to combine a few of my favorite recipes to come up with a delicious carrot cake ring to serve as dessert this year for Rosh Hashanah. I love using colorful carrots to create a fun visual dish, and it definitely made the inside look even more delicious than if only using orange carrots. The (dairy-free) cream cheese frosting on top of the cooled carrot cake adds such a nice richness to the dessert, and the pineapple and walnuts inside the cake really compliment all the other flavors.

So whether you have never made a carrot ring before, or you want to just change it up a bit this year, I definitely recommend giving this recipe a try and enjoying it for a Sweet New Year!

Carrot Cake Ring Recipe

Ingredients

  • 1/2 cup brown sugar
  • 3/4 cup canola oil
  • 1 egg (or sub 1/4 cup applesauce)
  • 1 tbsp vanilla extract
  • 1 1/2 cup flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 8 oz raw grated carrots
  • 1/2 cup chopped pineapple
  • 1/2 cup chopped walnuts
  • 4 oz. dairy-free cream cheese
  • 4 tbsp sugar
  • 1/2 tsp lemon juice

Directions

  1. Preheat the oven to 350°F and spray a bundt pan with cooking spray.
  2. Using a hand mixer or mixing bowl, beat the brown sugar and oil until fully combined.
  3. Add in the egg and vanilla extract and beat well.
  4. Mix in the flour, salt, baking soda and baking powder until a batter forms.
  5. Fold in the grated carrots, chopped pineapple and chopped walnuts until evenly combined.
  6. Pour batter into greased bundt pan and bake for 40 minutes. Remove from oven and let cool for 5 minutes before flipping the cake out of the pan onto a rack to remain cooling completely.
  7. Once cake is cooled, make the icing by beating the dairy-free cream cheese, sugar and lemon juice until desired consistency. Add a drop more lemon juice if you want to thin out the icing.
  8. Pour or brush the icing onto the cooled cake and serve immediately or store in fridge until ready to serve.

 

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