Passover Carrot-Almond Cake Recipe

Name: Passover Carrot-Almond Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. matzo meal; 6 eggs, separated; 2/3 c. + 1 Tbsp. sugar (granulated); 1/3 c. honey; 1 Tbsp. lemon juice; 2 c. finely grated carrots; 1 1/2 c. finely ground almonds; 1/2 c. Passover cake meal; 1/8 tsp. salt; 1 tsp. cinnamon

Servings: persons

2 Tbsp. matzo meal
6 eggs, separated
2/3 c. + 1 Tbsp. sugar (granulated)
1/3 c. honey
1 Tbsp. lemon juice
2 c. finely grated carrots
1 1/2 c. finely ground almonds
1/2 c. Passover cake meal
1/8 tsp. salt
1 tsp. cinnamon

1
Preheat oven to 350u00b0.
2
Heavily oil tube pan.
3
Dust with matzo meal.
4
Beat egg yolks until thick.
5
Add sugar and beat until pale yellow and very creamy.
6
Beat in honey.
7
Mix in lemon juice.
8
Fold in carrots and almonds.
9
Mix cake meal, almonds and cinnamon. Combine into mixture.
10
Beat egg whites to peaks and fold into batter.
11
Pour into oiled and dusted 8 cup pan.
12
Bake 1 hour and 15 minutes or until brown and springy.
13
Place on rack and cool in pan.
14
Run knife around edges to loosen after cooled.
15
Invert onto serving plate.
16
Dust with remaining tablespoon sugar.

1005

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. matzo meal, 6 eggs, separated, 2/3 c. + 1 Tbsp. sugar (granulated), 1/3 c. honey, and more.

Yes, Passover Carrot-Almond Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Passover Carrot-Almond Cake

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