Best Passover Carrot Almond Cake Recipes

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PASSOVER CARROT ALMOND CAKE



Passover Carrot Almond Cake image

Make and share this Passover Carrot Almond Cake recipe from Food.com.

Provided by dojemi

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 203.1, Fat 9.3, SaturatedFat 1.2, Cholesterol 84.6, Sodium 108.9, Carbohydrate 26.1, Fiber 2.4, Sugar 22.6, Protein 5.8

CARROT-ALMOND CAKE FOR PASSOVER



Carrot-Almond Cake For Passover image

Provided by Florence Fabricant

Categories     dessert

Time 1h45m

Yield 8 to 12 servings

Number Of Ingredients 11

Cooking oil
2 tablespoons matzoh meal
6 eggs, separated
2/3 cup plus 1 tablespoon sugar
1/3 cup honey
1 tablespoon lemon juice
2 cups finely grated carrots
1 1/2 cups finely ground almonds
1/2 cup Passover cake meal
Pinch of salt
1 teaspoon cinnamon

Steps:

  • Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
  • Beat egg yolks until thick. Add two-thirds cup sugar and continue beating until pale yellow and very creamy. Beat in the honey. Stir in the lemon juice.
  • Fold in the carrots and almonds.
  • Mix cake meal with salt and cinnamon and mix into batter until just combined.
  • Beat egg whites until they hold peaks but are not dry. Gently fold beaten egg whites into the batter. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
  • Place on a rack and allow to cool completely in the pan. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate. Dust with a tablespoon of granulated sugar before serving.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 82 milligrams, Sugar 26 grams, TransFat 0 grams

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