This is the most moist and amazing carrot cake. I've turned this place upside down looking for the cookbook which I took this from way back in the beginning of baking for the community. I'll find it and update this introduction. I have to give credit where credit is due.
Rather than using raw carrots, the recipe calls for cooked carrot puree. This is the secret to the dense moist texture. I made this cake for a birthday party last weekend. The kitchen is kosher for Passover so I needed to make a recipe that could pass for an awesome birthday cake. Pass it did!
This recipe will make 1 layer. If you want to stack layers, double the recipe. I frosted the cake with my easy buttercream frosting, substituting the 'milk' with orange juice. Beautiful!
|Number of servings:||8" round or square, single layer|
|Main Ingredient(s):||Nuts - Walnuts, Carrots|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 6 eggs separated
- 1/4 teaspoon salt
- 1 1/2 cup sugar
- 1 tablespoon real vanilla extract
- 2 tablespoons orange juice
- 1/4 cup matzoh meal
- 1/4 cup matzoh cake meal
- 1 1/4 cup ground walnuts
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- zest of 1 lemon
- 1 cup carrot puree
- 1 pound margarine
- 2 pounds powdered sugar
- 1/2 teaspoon salt
- 2 teaspoons real vanilla extract
- 3/4 - 7/8 cups orange juice
Preheat oven to 350 degrees. Peel enough carrots to make the 1 cup of puree, about 1/2 pound. Put peeled carrots with a little water into a small saucepan with a lid. Cook over medium heat until they are fork tender.
Make carrot puree. Set aside.
In mixing bowl, beat egg whites with salt until foamy. Slowly add 1/2 cup of the sugar and beat until there are glossy stiff peaks. Set aside.
Beat egg yolks until very pale. Add the remaining sugar and continue to beat until very thick.
Blend the dry ingredients together in a bowl.
Add dry ingredients, vanilla extract, orange juice, and lemon zest to the eggs. Mix until just blended.
Add carrot puree and mix just until blended.
Fold in egg whites being careful not to deflate the eggs.
Fold egg whites until blended.
Spray just the bottom of the pan. Pour in the cake batter.
Bake cake until it springs back when gently pressed in the middle, about 40 - 45 minutes.
While the cake bakes and cools, make frosting. Put all ingredients into the mixing bowl and mix until light and fluffy. Add more orange juice if the frosting feels too stiff to spread.
Frost as desired.
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Carrot Cake - (Kosher for Passover)
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