Pesach Carrot Cake

Category, , DifficultyBeginner
Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
 7 eggs
 1 cup sugar
 2 tbsp sugar
 ½ tsp cinnamon
 1 tsp vanilla extract
 zest of 1 lemon, optional
 juice of 1 lemon
 5 large carrots, peeled and grated (about 2 1/2 cups grated)
 1 ½ cups finely-ground hazelnuts (filberts) or almonds
1

Heat the oven to 350°F. Grease a 10" springform pan with oil.

2

Separate 5 of the eggs into yolks and whites. Set aside the whites.

3

In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs.

4

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.

5

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.

6

Gently fold the egg whites into the carrot batter, a little at a time.

7

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.

8

Allow to cool for at least 1 hour before removing from the pan. This cake can be made ahead and freezes well.

Ingredients

 7 eggs
 1 cup sugar
 2 tbsp sugar
 ½ tsp cinnamon
 1 tsp vanilla extract
 zest of 1 lemon, optional
 juice of 1 lemon
 5 large carrots, peeled and grated (about 2 1/2 cups grated)
 1 ½ cups finely-ground hazelnuts (filberts) or almonds

Directions

1

Heat the oven to 350°F. Grease a 10" springform pan with oil.

2

Separate 5 of the eggs into yolks and whites. Set aside the whites.

3

In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs.

4

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.

5

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.

6

Gently fold the egg whites into the carrot batter, a little at a time.

7

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.

8

Allow to cool for at least 1 hour before removing from the pan. This cake can be made ahead and freezes well.

Pesach Carrot Cake

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