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.
Passover-Friendly Carrot Cake
Servings 8
Calories 333 kcal
Ingredients
Cake
- 4 eggs separated
- 1 cup grated carrots
- 1 cup almond flour
- 1 cup sugar
- 1 tsp. vanilla extract
- ¼ tsp. ground ginger
- ¼ tsp. ground cinnamon
- ¼ cup golden raisins
Icing
- 3 egg whites
- 1 cup sugar
- ½ tsp. cream of tartar
- Pinch salt
Instructions
Cake
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Preheat oven to 300 degrees F. Grease a 7-in. springform pan.
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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.
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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.
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In clean mixing bowl, whip egg whites on medium-high speed until stiff peaks form, about 5 minutes.
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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.
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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.
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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.
Icing
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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.
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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
Order the ingredients you need to make this recipe at Vitacost.com!
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.