Pesach Carrot Cake Recipe at MyDish

Pesach Carrot Cake

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Method

  • Beat egg yolks with sugar til creamy. Add almonds and carrots and mix in food processor.

  • Beat egg whites til stiff. Add to rest of mixture. Add pinch salt.

  • Melt a little butter and grease inside of 9 inch springform tin. Spread matza meal on butter to coat tin.

  • Pour mixture into tin. Bake for 40 minutes at 180 C.

  • Sprinkle icing sugar on top.

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    Ingredients

    • 200g finely crushed carrots
    • 200g finely curshed almonds
    • 200g caster sugar
    • 4 eggs
    • pinch salt
    • handful matza meal
    • bit butter
    •  icing sugar

    By Views 1912  Added Tue Apr 15 2008

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