Carrot-Almond Cake For Passover
Updated Oct. 12, 2023
- Total Time
- 1 hour 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Cooking oil
- 2tablespoons matzoh meal
- 6eggs, separated
- ⅔cup plus 1 tablespoon sugar
- ⅓cup honey
- 1tablespoon lemon juice
- 2cups finely grated carrots
- 1½cups finely ground almonds
- ½cup Passover cake meal
- Pinch of salt
- 1teaspoon cinnamon
Nutritional analysis per serving (10 servings)
234 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 7 grams protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
- Step 2
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.
- Step 3
Fold in the carrots and almonds.
- Step 4
Mix cake meal with salt and cinnamon and mix into batter until just combined.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
Tasty! Especially for a Passover cake. We cut the sugar back to 1/2C (leaving most of the honey) and didn’t miss the excess. Recommend using Passover cake meal rather than matzah meal to flour the pan, as the latter is coarser, and can end up sticking to the finished cake like cornmeal in places.
This does not need 1 hour and 15 minutes. Terrible cake would not make again
Tasty! Especially for a Passover cake. We cut the sugar back to 1/2C (leaving most of the honey) and didn’t miss the excess. Recommend using Passover cake meal rather than matzah meal to flour the pan, as the latter is coarser, and can end up sticking to the finished cake like cornmeal in places.
Advertisement