Passover-Friendly Carrot Cake

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April is popular month for enjoying carrot cake. Passover – a week-long spring holiday that typically falls on Easter – however, is often a no-cake zone. That’s because those who honor the Jewish holiday avoid consuming foods that contain yeast, a rising agent used in most baked goods (among other foods). But this year, families who celebrate both can rejoice with this yeast-free almond flour carrot cake! Studded with golden raisins and topped with fluffy-as-clouds icing, this treat is great for both brunch and dessert.

Homemade Almond Flour Carrot Cake on Serving Plate |

Homemade Almond Flour Carrot Cake on Serving Plate |
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Passover-Friendly Carrot Cake

Servings 8
Calories 333 kcal






  1. Preheat oven to 300 degrees F. Grease a 7-in. springform pan.

  2. Using an electric mixer on medium-high speed, beat egg yolks and sugar until they mixture is thick and pale yellow in color. Increase to three times the original volume, 5-10 minutes. Add vanilla and blend well.
  3. In separate bowl, whisk almond flour, cinnamon and ginger. Mix egg yolk mixture into the flour mixture. Stir well. Next, add carrots and raisins and mix well to combine.
  4. In clean mixing bowl, whip egg whites on medium-high speed until stiff peaks form, about 5 minutes.
  5. Gently mix in one quarter of the whipped egg whites into the batter. Once mixed, gently fold in remaining egg whites, being careful not to deflate them.
  6. Gently pour batter into prepared pan. Carefully even out batter. Bake 30 minutes, then increase the oven temperature to 325 degrees F and bake an additional 15–20 minutes, or until lightly browned across the top, a toothpick inserted into the center comes out clean, and the top springs back when gently pressed. Allow cake to cool 10 minutes in the pan on wire rack.
  7. Carefully run a knife around edge of the pan to make sure the cake releases cleanly. Remove outer ring and allow cake to cool completely.


  1. In large stainless-steel bowl, combine egg whites with sugar, salt and cream of tartar. Set bowl over saucepan filled with about 2 inches of simmering water. Beat egg whites at high speed until stiff and glossy, about 7 minutes.
  2. Remove bowl from heat and continue to beat at high speed until frosting is cool to the touch, about 5 minutes longer. Spread over cooled cake and lightly toast under the broiler or with a kitchen torch if desired.

Recipe Notes

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Nutrition Facts
Passover-Friendly Carrot Cake
Amount Per Serving (1 g)
Calories 333 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 82mg27%
Sodium 62mg3%
Potassium 189mg5%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 54g60%
Protein 7g14%
Vitamin A 2792IU56%
Vitamin C 1mg1%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.