Carrot Cake Recipes - Carrot Almond Cake

Carrot Almond Cake

Carrot Almond Cake

4 Eggs, separated
1/2 cup of light brown sugar, packed
1 1/2 cups of carrots, finely grated
1 teaspoon of vanilla extract
1/4 teaspoon of salt
1/2 cup of granulated sugar
1 cup of lightly toasted almonds, finely ground
3 tablespoons of cake meal
1/2 teaspoon of cinnamon

Preheat oven to 350ºF. Grease the bottom of an 8" springform pan, dust with cake meal and shake off excess. Beat egg yolks and brown sugar until ribbons form when beaters are lifted, about 5 minutes. Stir in carrots and vanilla. With clean dry beaters beat whites with salt until soft peaks form. Gradually add granulated sugar and beat until stiff but not dry. Gently fold into yolk mixture. Combine almonds, cake meal and cinnamon; gently fold into batter. Turn into pan, smoothing top. Bake until cake tests done, about 1 hour. Immediately run knife around the edges. Cool completely in pan on rack. Remove springform sides before serving. ****

Pure vanilla extract is not Kosher for Passover as it has an alcohol base. If you can find imitation vanilla that has no alcohol, or Kosher L Pesach vanilla you are in business. I would ice this with cream cheese icing. Someone has posted a way to make confectionary sugar for Passover. Regular confectionary sugar has cornstarch and so is technically off limits. Everyone needs to make their own decisions on what they will and will not use. I post this information so that no one inadvertently uses something and serves it to someone who cannot eat it.

Sandi in CT 03/19 08:36 pm Posted to MM-Recipes Digest V4 #10 by stalkofs@optonline.net on Mar 29, 1999