Tzimmes is a sweet stew often served on Rosh Hashanah (the Jewish new year). It is one of those Jewish foods that has so many variations. But today, I am taking it to the next level and turning it into a cake. Lovers of carrot cake, this one’s for you! This cake is so moist and sweet and tastes great without any frosting. Don’t be discouraged by the long ingredients list; the cake comes together quickly with no fuss. While tzimmes is a must-have Rosh Hashanah dish, this is one to enjoy year-round.
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TIPS FOR SUCCESS:
Tip 1: Carrots: Peel the carrots before grating them. Otherwise, they’ll leave a bitter aftertaste in the cake. Use the best carrots you can find. Carrots make up a large proportion of the cake, providing the bulk of the flavor. Grate your carrots by hand; on small holes of a box grater! DO NOT CHOP THEM IN A FOOD PROCESSOR!!
Don’t buy the pre-shredded carrot bags; they are hard, dry, and too thick.
Tip 2: The batter: Don’t overmix your batter. It is important not to overmix the batter when making almost any cake—too much mixing results in a dense cake. Be certain to stop mixing once you notice your dry ingredients have fully incorporated into your wet ingredients. There is no need to mix any longer than that.
Tip 3: Mix-in option: Customize your tzimmes cake with up to a cup of chopped walnuts/pecans or even toasted nuts.
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- 2 cups (250 grams) finely grated carrots (about 1 Lb of carrots before grating)
- zest from 1 orange
- 3/4 cup (180 ml) canola oil
- 3 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 grams) light brown sugar
- 1 teaspoon vanilla extract
- 2 cups (280 grams) all-purpose flour+a little more for dusting
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch of salt
- 1/2 teaspoon cinnamon
- 1/2 cup (120 grams) plain yogurt (like Greek yogurt or Fage)
- 1/2 cup (80 grams) pitted prunes (about 8-10)
- 1/2 cup (80 grams) raisins (I prefer golden)
- cooking spray
- powdered sugar
- Preheat the oven to 340°F/170°C. Grease two loaf pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
- In a large mixing bowl, place the ingredients in this order: grated carrots, orange zest, oil, eggs, white sugar, brown sugar, and vanilla extract.
- Sift the flour, baking powder, soda, salt, and cinnamon. Add to the bowl and mix to combine.
- Cut the prunes into small pieces and add to the bowl together with the raisins and yogurt.
- Mix just until combined.
- Divide the batter between the prepared pans and bake until a toothpick inserted into the centers comes out clean about 30-45 minutes. Let cool for 10 minutes in the pans, then run a knife around the edges of the pans and remove the cakes to the rack to cool completely.
- Dust with powdered sugar, slice, and enjoy.