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Carrot Almond Cake (P, KLP)
Source: Patricia Connell in Bon Appetit Magazine, April, 1985
Serves: 10

matzo cake meal (for pan)
4 eggs, separated, room temperature
1/2 cup light brown sugar, firmly packed
9 ounces carrots, finely grated (1 1/2 cups)
1 teaspoon vanilla, optional
1/4 teaspoon salt
1/2 cup sugar
1 cup toasted almonds, finely ground
3 tablespoons matzo cake meal
1/2 teaspoon cinnamon

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.

Posted by Carole Walberg

Nutritional Info Per Serving: 187 Calories; 9g Fat (41.7% calories from fat); 5g Protein; 23g Carbohydrate; 2g Dietary Fiber; 75mg Cholesterol; 88mg Sodium.
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat; 1 Other Carbohydrates.