Passover Carrot Almond Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 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 almond, finely ground
• 3 tablespoons matzo cake meal
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat oven to 350°f grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
• 2 using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
• 3 stir in carrots and vanilla.
• 4 using clean, dry beaters, beat whites with salt until soft peaks form.
• 5 gradually add sugar and beat until whites are stiff but not dry. gently fold in yolk mixture.
• 6 combine almonds, 3 tablespoons cake meal and cinnamon.
• 7 fold gently into egg mixture.
• 8 turn into prepared pan, smoothing top.
• 9 bake until tester inserted in center comes out clean, about 1 hour. immediately run knife around edge.
• 10 cool completely in pan onrack.
• 11 remove springform before serving.