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Frontier Natural Products Cream of Tartar Powder -- 16 oz

Frontier Natural Products Cream of Tartar Powder
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Frontier Natural Products Cream of Tartar Powder -- 16 oz

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Frontier Natural Products Cream of Tartar Powder Description

  • Non-Irradiated
  • Kosher

Cream of tartar powder (potassium hydrogen tartrate) or tartaric acid, is an effervescent acid obtained as a by-product of wine making. The acidic powder is used for culinary and other household purposes, among them: stabilizing egg whites and increasing their heat tolerance, preventing sugar syrups from crystallizing and reducing discoloration of boiled vegetables.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Passover-Friendly Carrot Cake

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 |

Passover-Friendly Carrot 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


  • 3 egg whites
  • 1 cup sugar
  • ½ tsp. cream of tartar
  • Pinch salt


  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.

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