Cinnamon Carrot Cake

Efrat Libfroind Efrat Libfroind
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You can replace the silan with honey and use any kind of flour you like for the same delicious results.

Yields 2 loaf pans

50m 8
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Gluten, Wheat, Egg

Directions

  1. In a large bowl, mix all the ingredients—except the carrots and nuts— with a hand whisk to create a smooth texture.

  2. Add the carrots and (optional) nuts and mix well.

  3. Pour into two pans and bake in an oven preheated to 350 degrees Fahrenheit for about 30 minutes or until the cake is slightly browned and a toothpick stuck into it comes out clean.

  4. Keep refrigerated. Sprinkle with powdered sugar before serving.

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1 Comment

Hadassah •

Is the cinnamon missing from the recipe? I'm assuming it should have cinnamon, since it's called a cinnamon carrot cake, no?