Carrot Cake with Cinnamon Cream Cheese Frosting
"When I created this cake, I could not believe how great it was on the first try. I had never made a carrot cake before. I never loved carrot cake because people put so much chazerei (Yiddish for “stuff”) into it —nuts, pineapple, and coconut. This cake is a four-layer cake; you will cut each cake into two layers. In cooking school, we learned to place cardboard circles under all layer cakes. It makes it easier to lift the cake to ice the sides and takes up less space to store —you don’t have to store a large serving platter in your refrigerator. You can buy them in cooking supply, cake decorating, or craft stores. If you do not have one, just place the cake directly on your serving plate...."
INGREDIENTS
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Spray oil containing flour, or spray oil plus 2 tablespoons flour for greasing and flouring pan
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1 teaspoon salt
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4 large eggs
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2 teaspoons ground cinnamon
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1 cup sugar
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3 cups peeled and thinly grated carrot (from about 5 large carrots)
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1 cup dark brown sugar
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12 ounces parve cream cheese, for frosting
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1 cup canola or vegetable oil
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1 1/2 teaspoons pure vanilla extract, for frosting
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1/2 cup orange juice
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2 1/4 teaspoons cinnamon, for frosting
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2 teaspoons pure vanilla extract
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3 tablespoons honey, for frosting
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1 1/2 cups all-purpose flour
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7 cups confectioners' sugar, for frosting
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1/2 cup whole wheat flour
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1 1/2 tablespoons parve plain soy milk, for frosting
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1 1/2 teaspoons baking powder
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