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1
Position the oven rack on the bottom third of the oven.
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2
Preheat the oven to 350 degrees F. Butter a 10-1/2x15-1/2-inch jelly roll pan with 2 teaspoons of the butter.
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3
Line the pan with parchment paper, overhanging the short ends by about 3 inches.
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4
Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan.
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5
Set the pan aside.
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6
Sift the matzo cake meal and potato starch together into a bowl.
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7
Add the ground almonds, cinnamon and nutmeg and whisk the ingredients to combine them completely.
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8
Set aside.
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9
Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined.
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10
Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended.
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11
In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks.
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12
Still whisking, gradually add granulated sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks.
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13
Fold the beaten whites into the carrot batter, folding until the batter is evenly colored.
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14
Transfer the batter to the prepared pan and use a spatula to even out the batter.
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15
Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan.
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16
Loosen the cake from the sides of the pan using the overhanging parchment paper.
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17
While the cake is still hot, place a clean kitchen towel on top.
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18
Place a large rack or board on top of the towel.
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19
Invert the cake, remove the pan and parchment paper.
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20
Roll the cake and the towel up together.
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21
Let cool for 30 minutes.
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22
For filling, beat the cream cheese and 6 Tbsp.
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23
butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined.
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24
Gradually beat in 1/2 cup confectioners sugar.
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25
Stir in the lemon juice and peel.
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26
Add the milk and beat the ingredients until the filling is smooth and spreadable.
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27
Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides.
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28
Roll the cake, not using the towel.
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29
Trim the side edges with a serrated knife.
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30
Place the cake onto a serving platter.
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31
Dust with remaining Passover confectioners sugar and a sprinkle of cinnamon.
