Cookbook:Passover Carrot Almond Cake

Cookbook | Ingredients | Recipes

12 servings


  • matzo cake meal, (for pan)
  • 4 eggs separated, at room temperature
  • 1/2 cup light brown sugar
  • 1 1/2 cup carrot, finely grated
  • 1 teaspoon vanilla (optional)
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup toasted almonds finely grated
  • 3 Tablespoon matzo meal
  • 1/2 teaspoon cinnamon


  1. Preheat the oven to 350°F
  2. Grease the bottom of an 8" springform pan
  3. Lightly dust with almond meal.
  4. Beat egg yolks and brown sugar in a large bowl with an electric mixer until a slowly dissolving ribbon forms when the beaters are lifted (about 5 minutes).
  5. Stir in carrots and vanilla.
  6. Clean and dry the beater
  7. Beat the egg whites with the salt until soft peaks form.
  8. Gradually add the granulated sugar and beat until the egg whites are form peaks.
  9. Gently fold in the egg yolk mixture.
  10. Combine the almonds, 3 tablespoons of cake meal and the cinnamon.
  11. Fold gently into the egg mixture.
  12. Turn into prepared pan smoothing the top.
  13. Bake until tester comes out clean (about 1 hour)
  14. Immediately run a knife around the edges.
  15. Leave to cool in the pan on a rack.
  16. Remove from the springform pan.