Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.


Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Prep time: 15-20 mins

Cook time: 30-40 mins

Yield: 12 servings

Recipe contributed by Miriam Feinberg. Carrots are one of many foods we eat on Rosh Hashanah as a symbol for a good new year. This dish also appears frequently at our Shabbat meals.


  • ½ cup brown sugar
  • ¾ cup margarine
  • 2 eggs, separated
  • 1½ cups carrots, grated
  • ¼ cup flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Dash of salt


  • Preheat oven to 350 degrees. Grease 8-inch square pan, 9x3-inch Bundt pan or 9-inch springform pan. Cream together sugar and margarine. Add egg yolks and carrots. In a small cup, dissolve baking soda in lemon juice. To carrot mixture, add flour, baking powder, baking soda-lemon mixture, vanilla and salt. Mix well. In a clean bowl, beat egg whites to soft peaks. Fold into carrot mixture until just combined. Spoon into pan and bake for 35 to 40 minutes or until golden on top.

Leave a Reply