International / basics / Cakes & baking
Passover Carrot Almond Cake
This carrot almond cake is kosher for Passover since it uses matzo meal instead of wheat flour.
Ingredients
- matzo cake meal, for pan
- egg, separated, at room temperature4
- light brown soft sugar1/2 cup
- carrot, finely grated1 1/2 cup
- vanilla, optional1 tsp
- salt1/4 tsp
- granulated sugar, white1/2 cup
- almonds, toasted, finely grated1 cup
- matzo meal, finely ground3 tbsp
- cinnamon1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 12 steps
Preheat the oven to 350°F.
Grease the bottom of an 8-inch springform pan, and lightly dust with almond meal.
Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted.
Stir in carrots and vanilla.
Clean and dry the beater. Whip the egg whites with the salt until soft peaks form.
Gradually add the granulated sugar and beat until the egg whites make firm peaks.
Gently fold the whites into the egg yolk mixture.
Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture.
Turn the batter into prepared pan, smoothing the top.
Bake until tester comes out clean (about 1 hour).
Immediately run a knife around the edges, then leave to cool in the pan on a rack.
Remove from the springform pan.
Region evidence: no stated origin (basic dish)
