Passover Carrot-Nut Cake

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cool: 1 hr
  • Bake: 45 mins

Passover Carrot-Nut Cake

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Directions

  1. In small mixing bowl beat egg yolks until light (about 5 minutes); gradually add 1 cup sugar, beating until thick and lemon-colored (about 5 minutes longer). Blend in walnuts, carrots, and vanilla; stir in matzo meal. Wash beaters thoroughly. In a large mixing bowl beat egg whites to stiff peaks (tips stand straight). Fold some of the egg whites into matzo mixture to lighten; then fold matzo mixture into egg whites. Turn batter into an ungreased 8- or 8-1/2-inch springform pan.
  2. Bake in a 350 degree F oven for 45 to 50 minutes or until cake tests done. Invert cake in pan on rack to cool completely. When cake is cool, remove it from pan. Sprinkle top with powdered sugar. Makes 8 servings.

From the Test Kitchen

Prepare and cool cake; remove from pan abut do not sprinkle with powdered sugar. Place cake on cookie sheet and freeze 30 minutes or until firm. Wrap in foil and place in an airtight freezer container or a plastic freezer bag. Seal, label and freeze up to 2 weeks. Thaw overnight. Sprinkle with powdered sugar before serving.

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Nutrition Facts (Passover Carrot-Nut Cake)

  • Per serving:
  • 312 kcal ,
  • 13 g fat
  • (2 g sat. fat ,
  • 160 mg chol. ,
  • 53 mg sodium ,
  • 42 g carb. ,
  • 1 g fiber ,
  • 8 g pro.
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