Passover Carrot Almond Cake

Recipe by dojemi
READY IN: 1hr 15mins


  • matzo cake meal (for pan)
  • 4
    eggs, separated, room temperature
  • 12
    cup light brown sugar, firmly packed
  • 9
    ounces carrots, finely grated (1 1/2 cups)
  • 1
    teaspoon vanilla (optional)
  • 14
    teaspoon salt
  • 12
    cup sugar
  • 1
    cup toasted almond, finely ground
  • 3
    tablespoons matzo cake meal
  • 12
    teaspoon cinnamon


  • Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
  • Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
  • Stir in carrots and vanilla.
  • Using clean, dry beaters, beat whites with salt until soft peaks form.
  • Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
  • Combine almonds, 3 tablespoons cake meal and cinnamon.
  • Fold gently into egg mixture.
  • Turn into prepared pan, smoothing top.
  • Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
  • Cool completely in pan onrack.
  • Remove springform before serving.