Pesach Carrot Cake
Mar
Heat the oven to 350°F. Grease a 10" springform pan with oil.
Separate 5 of the eggs into yolks and whites. Set aside the whites.
In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs.
Add 1 cup of the sugar, cinnamon, vanilla, lemon zest if using and lemon juice. Mix until combined. Stir in the carrots and ground nuts.
In a clean bowl and using a clean whisk attachment, beat the 5 egg whites to soft peaks. Add remaining 2 tablespoons of sugar and continue whipping until stiff peaks form.
Gently fold the egg whites into the carrot batter, a little at a time.
Pour batter into the prepared pan and bake for 50 Minutes, until a cake tester inserted at the center of the cake comes out clean.
Allow to cool for at least 1 hour before removing from the pan. This cake can be made ahead and freezes well.
Does this cake not have any oil?
I made it and it doesnt look like the picture and it seems dry.
Thanks
Hi Shira
This recipe does not require oil because the nuts should add moistness. Carrots also vary in their level of juiciness.
We have nut allergies how can I cook without nuts
You may prefer to try a different recipe as this one uses only ground nuts. We do have other Pesach cake recipes that are made with potato starch and contain no nuts at all.