Passover Carrot Almond Cake
Delightfully moist and naturally gluten-free, this Passover Carrot Almond Cake is a show-stopper for your holiday table. Made with finely grated carrots, almond flour, and a touch of potato starch, this cake achieves the perfect texture while adhering to Passover dietary traditions. Bright notes of orange zest and fresh juice harmonize with warm cinnamon, creating a flavor profile that's both refreshing and comforting. The slivered almonds on top toast beautifully during baking, adding a delightful crunch, while a light dusting of powdered sugar enhances its elegance. Ready in just an hour, this cake is easy to make and serves as a stunning centerpiece for dessert that’s perfect for Passover and beyond.
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Recipe Information
Ingredients
- 3 cups, finely grated carrots
- 2 cups almond flour
- 5 large eggs
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 3 tablespoons potato starch
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cup, for garnish slivered almonds
- 2 tablespoons, for dusting powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round springform pan. Line the bottom with parchment paper for easy removal.
In a clean bowl, beat the eggs and sugar with a hand mixer or stand mixer on high speed until pale and fluffy, about 3-4 minutes.
Add the orange zest and orange juice, and mix until just combined.
In a separate bowl, combine the almond flour, potato starch, ground cinnamon, and salt. Gently fold this dry mixture into the egg mixture, being careful not to deflate the batter.
Fold in the grated carrots until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Sprinkle the slivered almonds over the top of the batter for garnish.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.4 g | 198% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 1186 mg | 52% | |
| Total Carbohydrate | 331.4 g | 121% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 243.4 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 845 mg | 65% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2005 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
