Delicious Passover Carrot Almond Cake
Celebrate Passover with this moist and flavorful Carrot Almond Cake that is not only gluten-free but also packed with the wholesome goodness of finely grated carrots and nutritious almonds. This cake features a delightful balance of sweetness and spice, making it a perfect dessert for your holiday feast. The cake is lightened by whipped egg whites, giving it a tender texture that pairs beautifully with a dusting of powdered sugar or a drizzle of honey. Serve it at your Passover table and watch it disappear in no time, as it is sure to impress family and friends alike!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Matzo cake meal
As needed (For dusting the pan)
Eggs
4 (Separated, at room temperature)
Light brown sugar
1/2 cup (Firmly packed)
Carrots
9 ounces (Finely grated (about 1 1/2 cups))
Vanilla extract
1 teaspoon (Optional)
Salt
1/4 teaspoon (For the egg whites)
Granulated sugar
1/2 cup (For the egg whites)
Toasted almonds
1 cup (Finely ground)
Matzo cake meal
3 tablespoons (For almond mixture)
Ground cinnamon
1/2 teaspoon (For flavor)
Instructions
1
Preheat your oven to 350°F (175°C). Grease the bottom of an 8-inch springform pan and dust it with matzo cake meal, shaking off any excess.
2
In a large mixing bowl, beat the egg yolks together with the light brown sugar using an electric mixer. Continue mixing until the mixture becomes thick and a slowly dissolving ribbon forms when the beaters are lifted, which should take about 5 minutes.
3
Gently stir in the finely grated carrots and optional vanilla extract until well combined.
4
In a separate clean, dry bowl, beat the egg whites with salt using clean beaters. Continue to beat until soft peaks form, then gradually add the granulated sugar, beating until the egg whites are stiff but not dry.
5
Carefully fold the egg whites into the carrot and yolk mixture until no white streaks remain.
6
In another bowl, combine the finely ground toasted almonds, 3 tablespoons of matzo cake meal, and cinnamon. Gently fold this mixture into the combined egg mixture until just incorporated.
7
Pour the batter into the prepared springform pan and smooth the top with a spatula.
8
Bake in the preheated oven for about 1 hour, or until a tester inserted into the center comes out clean. Once baked, run a knife around the edge of the cake to release it from the pan.
9
Allow the cake to cool completely in the pan on a rack, then remove the springform ring before serving. Optionally, dust the top with powdered sugar or drizzle with honey before enjoying.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for a Delicious Passover Carrot Almond Cake.
Is this cake suitable for a gluten-free diet?
Yes, according to the description, this Carrot Almond Cake is gluten-free.
How many eggs are required for this cake?
The recipe requires 4 eggs, separated and at room temperature.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What size pan is recommended for this recipe?
An 8-inch springform pan is recommended.
How should the baking pan be prepared?
Grease the bottom of the springform pan and dust it with matzo cake meal, shaking off any excess.
How long do you beat the egg yolks and brown sugar?
Beat them for about 5 minutes until the mixture is thick and forms a slowly dissolving ribbon.
How many carrots are needed for this cake?
You need 9 ounces of carrots, which is about 1.5 cups when finely grated.
Is vanilla extract a mandatory ingredient?
No, the 1 teaspoon of vanilla extract is optional.
How should the egg whites be beaten initially?
Beat the egg whites with 1/4 teaspoon of salt until soft peaks form.
When do you add the granulated sugar to the egg whites?
Gradually add the granulated sugar after soft peaks have formed.
What is the desired consistency for the beaten egg whites?
The egg whites should be beaten until they are stiff but not dry.
How should you combine the egg whites with the carrot mixture?
Carefully fold the egg whites into the carrot and yolk mixture until no white streaks remain.
What ingredients are combined with the ground almonds?
The ground almonds are mixed with 3 tablespoons of matzo cake meal and 1/2 teaspoon of cinnamon.
How many almonds are used in the recipe?
The recipe calls for 1 cup of toasted almonds, finely ground.
What type of sugar is used with the egg yolks?
1/2 cup of firmly packed light brown sugar is used with the yolks.
How long does the cake need to bake?
The cake should bake for about 1 hour.
How do you verify the cake is fully cooked?
Insert a tester into the center of the cake; if it comes out clean, the cake is done.
What should you do immediately after removing the cake from the oven?
Run a knife around the edge of the cake to release it from the pan.
Where should the cake cool?
Allow the cake to cool completely in the pan while resting on a wire rack.
When should the springform ring be removed?
Remove the springform ring only after the cake has cooled completely.
Are there any suggested toppings for this cake?
You can optionally dust the top with powdered sugar or drizzle it with honey before serving.
What provides the light and tender texture of the cake?
The whipped egg whites give the cake its light and tender texture.
What kind of matzo product is used in the batter?
Matzo cake meal is used both for dusting the pan and in the almond mixture.
Is this recipe suitable for Passover?
Yes, it is specifically designed as a Passover dessert using matzo cake meal.
Can I use pre-grated carrots?
The recipe specifies 9 ounces of finely grated carrots for the best texture.
How much cinnamon is in the recipe?
The recipe uses 1/2 teaspoon of ground cinnamon for flavor.
Does the cake contain any salt?
Yes, 1/4 teaspoon of salt is used when beating the egg whites.
What is the first step in the instructions?
The first step is to preheat the oven to 350 degrees Fahrenheit and prepare the springform pan.
What flavor balance can I expect from this cake?
The cake features a delightful balance of sweetness and spice from the carrots, almonds, and cinnamon.