Tzimmes Cake
Yield 2 loaves
Print
Pin Recipe
Description
Lovers of carrot cake, this one's for you! This cake is so moist and sweet and tastes great without any frosting. Kosher, Dairy
Equipment
Ingredients
- 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 (80 grams) pitted prunes (about 8-10)
- 1/2 cup (80 grams) raisins (I prefer golden)
- 1/2 cup (120 grams) plain yogurt (like Greek yogurt or Fage)
- cooking spray
For serving:
- powdered sugar
Instructions
- 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.
Tried this recipe? Tag@mamalivingabroad