Passover Carrot Almond Cake Recipes

NON-TRADITIONAL PASSOVER CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with 1 -1/2 to 2-inch sides, place a piece of parchment on the bottom (cut to fit) and grease the parchment.
• Lightly toast the almond flour and the chopped nuts in the oven (in separate pans), stirring occasionally for about 10 minutes.
• Put the almond flour in a medium-sized bowl and stir in 1/4 cup of the granulated sugar, the matzo cake meal, cinnamon, nutmeg, and a pinch of salt. Set aside.
• In a large bowl, beat the margarine or butter and the remaining 3/4 cup of granulated sugar for several minutes with an electric hand or stand mixer until they are light and fluffy. Then add the egg yolks, vanilla, almond extract, and the lemon zest, beating all those ingredients into the margarine or butter and sugar mixture until well combined.
• Add to that mixture the dry (almond flour mixture) ingredients.
• Mix in the shredded carrots, raisins, coconut, and chopped nuts. The batter is stiff and combining these ingredients is best done with a rubber or silicone spatula, rather than by continuing to use the mixer.
• In another large bowl, beat the egg whites until they are just stiff. At the end, drizzle in 1 tablespoon of lemon juice.
• Gently mix in 2 large dollops of the egg whites into the batter. Then fold the rest of the egg whites in, just until the ingredients are combined. Do not be concerned if bits of the egg white remain visible; combining ingredients without deflating the egg whites means that the batter will not look totally uniform.
• Spoon the batter into the prepared pan, and smooth the top. Bake the cake for 50-60 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack and run a knife around the edge of the pan before inverting the pan on a platter.

CARROT RING FOR PASSOVER

Steps:

• Gather the ingredients.
• Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray.
• In a large bowl, cream sugar and oil . Beat in egg yolks and carrots.
• In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well.
• Add water and lemon juice and combine thoroughly.
• In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it.
• Then, fold in remaining whites, trying not to deflate the volume.
• Pour mixture into prepared mold(s). Bake 15 minutes at 300 F.
• Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans).
• Let cool 15 minutes before un-molding.

CARROT-ALMOND CAKE FOR PASSOVER

Steps:

• Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
• Beat egg yolks until thick. Add two-thirds cup sugar and continue beating until pale yellow and very creamy. Beat in the honey. Stir in the lemon juice.
• Fold in the carrots and almonds.
• Mix cake meal with salt and cinnamon and mix into batter until just combined.
• Beat egg whites until they hold peaks but are not dry. Gently fold beaten egg whites into the batter. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
• Place on a rack and allow to cool completely in the pan. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate. Dust with a tablespoon of granulated sugar before serving.

PASSOVER ICED LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl.
• In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan.
• Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan.
• Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

30 BEST VEGETARIAN PASSOVER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
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• Prep a Passover recipe in 30 minutes or less!

PASSOVER CARROT ALMOND CAKE

Steps:

• 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.