Passover Carrot Almond Cake

Ingredients

• 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

Directions

1. 1

   Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.

2. 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. 3

   Stir in carrots and vanilla.

4. 4

   Using clean, dry beaters, beat whites with salt until soft peaks form.

5. 5

   Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.

6. 6

   Combine almonds, 3 tablespoons cake meal and cinnamon.

7. 7

   Fold gently into egg mixture.

8. 8

   Turn into prepared pan, smoothing top.

9. 9

   Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.

10. 10

    Cool completely in pan onrack.

11. 11

    Remove springform before serving.