PASSOVER CARROT CAKE

PASSOVER CARROT CAKE image

Number Of Ingredients 16

Passover Carrot Torte
Start to finish: 2 hours 5 minutes, including 1 hour cooling time (15 minutes active)
Servings: 10
7 large eggs
1 cup plus 2 tablespoons sugar, divided
½ teaspoon cinnamon
¼ teaspoon salt
1 teaspoon vanilla extract
Grated zest and juice of 1 lemon
5 large carrots, peeled and grated (about 2½ cups grated)
1½ cups finely ground hazelnuts or almonds
Heat the oven to 350 F. Coat a 10-inch springform pan with cooking spray.
Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. Mix in the carrots and hazelnuts or almonds.
In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter.
Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding.
Nutrition information per serving (values are rounded to the nearest whole number): 189 calories; 91 calories from fat (48 percent of total calories); 10 g fat (2 g saturated; 0 g trans fats); 151 mg cholesterol; 23 g carbohydrate; 6 g protein; 2 g fiber; 118 mg sodium.

Steps:

Passover Carrot Torte Start to finish: 2 hours 5 minutes, including 1 hour cooling time (15 minutes active) Servings: 10 7 large eggs 1 cup plus 2 tablespoons sugar, divided ½ teaspoon cinnamon ¼ teaspoon salt 1 teaspoon vanilla extract Grated zest and juice of 1 lemon 5 large carrots, peeled and grated (about 2½ cups grated) 1½ cups finely ground hazelnuts or almonds Heat the oven to 350 F. Coat a 10-inch springform pan with cooking spray. Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. Mix in the carrots and hazelnuts or almonds. In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter. Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding. Nutrition information per serving (values are rounded to the nearest whole number): 189 calories; 91 calories from fat (48 percent of total calories); 10 g fat (2 g saturated; 0 g trans fats); 151 mg cholesterol; 23 g carbohydrate; 6 g protein; 2 g fiber; 118 mg sodium.