On the day the Tabernacle was set up, the cloud covered the Tabernacle that was a tent for the Testimony, and in the evening there would be upon the Tabernacle like a fiery appearance until morning. So it would always be: The cloud would cover it, and an appearance of fire at night. (Num. 9:15-16)

For the Parsha this week I decided to make a cake after how the Tabernacle had the appearance of fire at night. For the cake I did a carrot cake with a parve “cream cheese” frosting. I chose a cake with white frosting because the outer curtains of the Tabernacle where white linen. This is my mother-in-law’s recipe for carrot cake and it is one of my all time favorites. The cake moist and flavorful, the frosting is really amazing, and it is easy to make.

To create the fire above the Tabernacle I used the Lieber’s marshmallows that have a rope-like look to them. I cut the marshmallow’s rope-like  segments apart and to resembled flames. I baked the cake in a 9″ by 13″ baking dish and cut in half (so it was 2- 9″ by 6.5″ pieces) to make it a two layered cake. The kids loved the marshmallows and I had maybe 2 slices of cake left by the end of Shabbos. 


The recipe follows:

CARROT CAKE 

2 CUPS SIFTED ALL-PURPOSE FLOUR

2 TEASPOONS BAKING POWDER

1 ½ TEASPOONS BAKING SODA

1 TEASPOON SALT

2 TEASPOONS CINNAMON

2 CUPS SUGAR

1 ½ CUPS VEGETABLE OIL

4 EGGS

2 CUPS FINELY GRATED CARROTS

1 8-OZ. CAN CRUSHED PINEAPPLE, DRAINED

1 3-OZ CAN COCONUT

½ CUP FINELY CHOPPED PECANS (OPTIONAL, I did not use)

Sift together flour, baking powder, baking soda, salt and cinnamon.  Add sugar, oil and eggs, mixing thoroughly.  Blend in the carrots, pineapple, pecans and coconut.  Pour into a greased 9″ by 13″ baking dish.* Bake at 350 degrees for 35 – 45 minutes. Cool; spread with cream cheese frosting.

FROSTING

1 8-OZ. PACKAGE CREAM CHEESE (SOFTENED)

½ CUP BUTTER OR MARGARINE (SOFTENED)

1 TEASPOON VANILLA

1 BOX CONFECTIONERS SUGAR (1 LB. BOX)

1 CUP PECANS, CHOPPED (OPTIONAL, I did not use)

Cream together softened cream cheese with butter.  Add vanilla andconfectioners sugar gradually and use mixer. Stir in nuts and frost.

*For a round cake: 3 greased and floured 9-inch round layer pans.

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