Carrot Cake

Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan.

Sift the flour together with the baking powder, baking soda, salt, and cinnamon.

In another bowl, combine the sugar and oil and mix thoroughly.

Add the carrots and blend well.

Add the eggs, 1 at a time, to the carrot mixture, beating well after each addition. Fold in the nuts. Then gradually add the flour mixture, blending well.

Pour the batter into the prepared pan.

Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool before frosting.

When the cake is cool, blend together the frosting ingredients and frost.

Taste

Book, using the USDA Nutrition Database

Joan Nathan's books include The Jewish Holiday Kitchen, The Children's Jewish Holiday Kitchen, and Jewish Cooking in America, which won the IACP Julia Child Award for Best Cookbook of the Year in 1995 and the James Beard Award for Best American Cookbook. She contributes articles on international ethnic food and special holiday features to the New York Times, the Los Angeles Times Syndicate, Hadassah Magazine, Food & Wine, and Food Arts. She lives in Washington, D.C., with her husband, Allan Gerson, and their three children.