Sugar and spice and everything nice- that’s what this awesome holiday cake is made of. This Rosh Hashanah-inspired Apple and Carrot cake creatively combines a surprising mix of spices and herbs to create a delectably unique take on a traditional favorite that is perfect for Thanksgiving too. The flavor combination works like a charm. Seriously awesome.
Carrots are traditionally eaten = as one of the symbolic foods of Rosh Hashanah, as the yiddish word for carrot, “Mehren”, can also mean to “increase”. So we eat carrots as a prayerful gesture that our merits should increase. There are numerous reasons given for why we eat apples on the New Year. According to the Ben Ish Chai, a holy 19th century Torah scholar and kabbalist, we eat apples to pacify the heavenly judgement of the day of Rosh Hashanah. This is based on a Zohar that states that after one drinks wine, one should eat an apple in order that the wine should not harm him/her. Wine represents severity, and the apple calms the severity. Hence, we eat apples to calm the severity of the day of judgment.
Whatever the reason, spice it up this year!
2 cups all-purpose flour
1 cup granulated white sugar
1 cup packed light brown sugar
2 tsp. baking powder
1 tsp. baking soda
2 tsp. mild curry powder
1/4 tsp. salt
4 large eggs
1 1/2 cups shredded apples (I recommend Gala or Fuji)
1 1/2 cups shredded carrots
3/4 cup canola oil
1/2 cup cinnamon apple sauce
- Preheat oven to 350°f. Grease and flour(or line with parchment paper) a 9×13 baking pan. Set aside.
- In a large bowl, combine the dry ingredients ( flour, white sugar, brown sugar, baking soda, baking powder, curry powder, and salt). Set aside.
- In a mixer, using the paddle attachment, combine the eggs, oil, applesauce, and shredded apples and carrots. Mix on medium speed, until the mixture is well combined.
- Reduce setting to low speed and gradually add the flour mixture, while continuing to mix.
- Once the flour mixture has been well incorporated, pour the batter into the prepared baking pan and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely in the pan before icing.
INGREDIENTS: BASIL BUTTERCREAM FROSTING
1/4 cup vegetable shortening
1/4 cup non-dairy margarine
1/2 tsp. vanilla extract
1/8 tsp. (pinch) salt
2 cups confectioners’ sugar
2 tbs. chopped fresh basil
1 Using a mixer with the paddle attachment, combine the shortening, margarine, vanilla extract, salt, sugar, and basil.
- Beat on medium speed until all the ingredients are well combined and incorporated and the mixture is smooth and creamy.
- Spread the frosting over the top of the cake and lightly dust with curry powder before serving.