Passover Carrot-Almond Cake
A moist, flavorful Passover carrot-almond cake infused with honey and cinnamon, perfect for holiday celebrations or special occasions, offering a delightful blend of sweetness and spice.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Heavily oil an 8-cup tube pan.
- Dust the pan with matzo meal.
- Beat egg yolks until thick.
- Add 2/3 cup plus 1 tablespoon sugar and beat until pale yellow and very creamy.
- Beat in honey.
- Mix in lemon juice.
- Fold in finely grated carrots and ground almonds.
- Mix Passover cake meal, remaining almonds, and cinnamon, then fold into the batter.
- Beat egg whites to stiff peaks and fold into the batter gently.
- Pour the batter into the prepared pan.
- Bake for 1 hour and 15 minutes or until the cake is brown and springy.
- Place the cake on a rack and cool in the pan.
- Run a knife around the edges to loosen after cooled.
- Invert onto a serving plate.
- Dust with the remaining tablespoon of sugar before serving.
Tips & Substitutions
For a lighter cake, you can substitute some of the sugar with unsweetened applesauce or mashed ripe bananas, which also adds moisture. If you don't have matzo meal, you can use finely ground almond flour as an alternative, but it may change the texture slightly. Ensure your egg whites are at room temperature for better volume when whipped to stiff peaks.
Serving Suggestions
Serve this Passover Carrot-Almond Cake with a dollop of whipped cream or a drizzle of honey for added sweetness. It pairs beautifully with Lemon Curd Tarts for a delightful dessert spread. Consider serving alongside a refreshing salad dressed with Creamy Cucumber Dressing (Low-Fat) to balance the richness of the cake.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Carrot-Almond Cake contains roughly 615 calories, with 16g protein, 49g carbohydrates, and 42g fat. It is an excellent source of vitamin A (57% of the Daily Value), dietary fiber (41% of the Daily Value), and protein (32% of the Daily Value), and a good source of iron and potassium. It also contributes 12g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of almonds?
Yes, you can substitute ground walnuts or pecans for almonds, but keep in mind that this will alter the flavor profile of the cake. Make sure to adjust the texture accordingly by ensuring they are finely ground.
Is this cake suitable for freezing?
Absolutely! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator before serving for the best texture.
Can I make this cake gluten-free?
Yes, this cake is naturally gluten-free due to the use of matzo meal and ground almonds. Just ensure that your matzo meal is certified gluten-free if you need to avoid gluten entirely.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).