Passover Carrot Almond Cake

"You can never have enough dessert recipes for Passover. This cake recipe is from Bon Appetit."
 
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photo by Pneuma photo by Pneuma
photo by Pneuma
Ready In:
1hr 15mins
Ingredients:
10
Serves:
10
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ingredients

  • matzo cake meal (for pan)
  • 4 eggs, separated, room temperature
  • 12 cup light brown sugar, firmly packed
  • 9 ounces carrots, finely grated (1 1/2 cups)
  • 1 teaspoon vanilla (optional)
  • 14 teaspoon salt
  • 12 cup sugar
  • 1 cup toasted almond, finely ground
  • 3 tablespoons matzo cake meal
  • 12 teaspoon cinnamon
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directions

  • Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
  • Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
  • Stir in carrots and vanilla.
  • Using clean, dry beaters, beat whites with salt until soft peaks form.
  • Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
  • Combine almonds, 3 tablespoons cake meal and cinnamon.
  • Fold gently into egg mixture.
  • Turn into prepared pan, smoothing top.
  • Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
  • Cool completely in pan onrack.
  • Remove springform before serving.

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Reviews

  1. This is decadent and taste like a real carrot cake. Ate half of it in a span of few hours. Doesn't taste like Passover food. Thanks, dojemi!
     
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