Carrot Sweet Potato Cake: AKA Tzimmes Cake
Recipe type: Dessert
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
When remixing this classic, I decided to embrace the qualities of American tzimmes rather than fight them, and turn the stew into a cake. The carrots and sweet potatoes add incredible moisture, chunks of booze-soaked raisins and walnuts add texture, and lots of cinnamon and a hint of ginger add flavor.
  • For cake:
  • Butter or oil to grease the pan
  • ½ cup raisins
  • ½ cup Amaretto or your favorite liquor
  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 4 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • ½ tsp. salt
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup sour cream (can use dairy free)
  • ¼ cup vegetable oil
  • ½ cup orange juice
  • 1 tsp. vanilla extract
  • ½ cup cooked sweet potato (from one small sweet potato)
  • 2 eggs, room temperature, whisked
  • 1 cup shredded carrots (about 2 carrots)
  • ½ cup walnuts or pecans, chopped, plus more for garnish
  • For glaze:
  • ½ block (4 ounces) cream cheese, at room temperature (can use dairy free)
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 2-3 tbs. milk (can use dairy free)
  1. Preheat oven to 350 degrees F. Lightly grease a 10 or 12-cup Bundt pan with butter or oil and set aside.
  2. Combine raisins with Amaretto. Let marinate for 30 minutes, then drain and set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger and salt.
  4. In a large bowl, whisk together brown sugar, granulated sugar, sour cream, oil, orange juice, and vanilla. Then mix in sweet potato. Then add in eggs one at a time. Mix until uniform and most of the lumps are out. Then stir in carrots, nuts and the amaretto-soaked raisins. Gradually add in flour mixture, stirring until just combined.
  5. Pour batter into the Bundt pan and bake for about 60 minutes or until golden brown and a toothpick inserted in the center of the cake comes out clean. Let cool 10 minutes in the pan, and then transfer to a cooling rack to finish cooling.
  6. To make glaze, mix together cream cheese, powdered sugar, vanilla and cinnamon using a wooden spoon or electric mixer. Add in milk until you get a runny but thick glaze. Drizzle all over cooled cake and garnish with more nuts.
Recipe by What Jew Wanna Eat at