Non Traditional Passover Carrot Cake Food

NON-TRADITIONAL PASSOVER CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with 1 -1/2 to 2-inch sides, place a piece of parchment on the bottom (cut to fit) and grease the parchment.
• Lightly toast the almond flour and the chopped nuts in the oven (in separate pans), stirring occasionally for about 10 minutes.
• Put the almond flour in a medium-sized bowl and stir in 1/4 cup of the granulated sugar, the matzo cake meal, cinnamon, nutmeg, and a pinch of salt. Set aside.
• In a large bowl, beat the margarine or butter and the remaining 3/4 cup of granulated sugar for several minutes with an electric hand or stand mixer until they are light and fluffy. Then add the egg yolks, vanilla, almond extract, and the lemon zest, beating all those ingredients into the margarine or butter and sugar mixture until well combined.
• Add to that mixture the dry (almond flour mixture) ingredients.
• Mix in the shredded carrots, raisins, coconut, and chopped nuts. The batter is stiff and combining these ingredients is best done with a rubber or silicone spatula, rather than by continuing to use the mixer.
• In another large bowl, beat the egg whites until they are just stiff. At the end, drizzle in 1 tablespoon of lemon juice.
• Gently mix in 2 large dollops of the egg whites into the batter. Then fold the rest of the egg whites in, just until the ingredients are combined. Do not be concerned if bits of the egg white remain visible; combining ingredients without deflating the egg whites means that the batter will not look totally uniform.
• Spoon the batter into the prepared pan, and smooth the top. Bake the cake for 50-60 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack and run a knife around the edge of the pan before inverting the pan on a platter.

CARROT RING FOR PASSOVER

Steps:

• Gather the ingredients.
• Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray.
• In a large bowl, cream sugar and oil . Beat in egg yolks and carrots.
• In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well.
• Add water and lemon juice and combine thoroughly.
• In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it.
• Then, fold in remaining whites, trying not to deflate the volume.
• Pour mixture into prepared mold(s). Bake 15 minutes at 300 F.
• Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans).
• Let cool 15 minutes before un-molding.

PASSOVER CARROT ALMOND CAKE

Steps:

• 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.