carrot cake

Carrot Cake: Our Award Winning Recipe

Carrot Cake: Our Award Winning Recipe!

carrot cake

Me, my sister Lea and my husband Maurice.  Circa 1979, selling our famous carrot cake at a Central Park Fair. We sliced until we dropped.
Our Post-Woodstock Pre-Chassidic days. You like? I remember cutting a slice of carrot cake for Bianca Jagger, Chi Chi Williams and many other Celebs!

Our award-winning carrot cake, circa 1979. Voted Number 1 in New York magazine: We made the news in the papers the same week Papa Bush became President. You never forget trivia like that, right?

carrot cake


Ideally moist and fragrant.

I believe all old timers at Levana then-Bakery remember it well. My mother used to get such a kick out of this recipe. She would ask, “Why not a turnip cake or a tomato cake, while you are trying to be creative?” She didn’t know she was on the right track: We also make delicious  pumpkin cake and zucchini bread, and other vegetable-based baked treats. A piece of wholesome homemade cake is good for you:  the trouble start only if and when you put frosting and icing and whatnot on top: I ask you: Who needs it? However…..

Only You Must Have Frosting



Keep in mind that the frosting will make a regular nice healthy homemade treat much richer/sweeter/fatter. Maybe for special occasions then!
Whip until nice and fluffy:


  • 1 ½ cups sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 3 cups flour, all purpose, whole wheat pastry or spelt
  • 1 ¼ teaspoons baking soda
  • pinch salt
  • 1 tablespoon cinnamon
  • ½ teaspoon ground cloves
  • 1 cup canned unsweetened crushed pineapple, juice and all
  • 3 cups finely grated carrots, packed (use a food processor)
  • ½ cup golden raisins
  • ½ cup coarsely chopped walnuts (skip if you can't have nuts)
  • 1/2 cup unsweetened grated coconut, optional


Preheat the oven to 350*F.

In a food processor (OK to use a hand mixer, or even mix by hand), beat the sugar and eggs until light and creamy. Add the oil and beat, a few pulses. Add the flour, baking soda, salt, cinnamon and cloves, and mix for just a few pulses. Transfer the mixture to a bowl. Add the crushed pineapple, carrots, raisins, walnuts and coconut, if using, and fold in with a wooden spoon until just well combined. Pour the batter into a greased 10-inch springform pan or tube pan. Bake for about 1 hour or until a knife inserted in the center of the cake comes out clean. Unmold onto a cooling rack.

Yield: Makes 12 generous servings.

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