Kosherology

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!

INGREDIENTS: CAKE
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

  1. Preheat oven to 350°f. Grease and flour(or line with parchment paper) a 9×13 baking pan. Set aside.
  2. In a large bowl, combine the dry ingredients ( flour, white sugar, brown sugar, baking soda, baking powder, curry powder, and salt). Set aside.
  3. 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.
  4. Reduce setting to low speed and gradually add the flour mixture, while continuing to mix.
  5. 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
curry powder
1 Using a mixer with the paddle attachment, combine the shortening, margarine, vanilla extract, salt, sugar, and basil.

  1. Beat on medium speed until all the ingredients are well combined and incorporated and the mixture is smooth and creamy.
  2. Spread the frosting over the top of the cake and lightly dust with curry powder before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *