Venetian Jewish Carrot Cake

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Date Added: 2012-03-18

Venetian Jewish Carrot Cake

Name: Venetian Jewish Carrot Cake

Type or Cuisine: Italian/Jewish

Description: This Passover cake, based on a this recipe, is a moist and fluffy treat that blends the flavor of carrot and almonds in perfect harmony. It is very easy to make, and a delicious way to enjoy carrots year around. It is also fairly healthy, for a carrot cake, with no frosting, butter or oil.

For a treat and a treatise on carrot cakes, including links to half a dozen recipes, check out this Felicity Cloake's Guardian/Observer article.

Ingredients:

• 1.5 cups of granulated sugar
• 2.5 cups of ground almonds
• 9 ounces carrots, grated (small organic carrots for a rich flavor and grate fine)
• 6 eggs
• A pinch of salt
• Amaretto liqueur or 1/2 tsp almond extract
• 1/2 teaspoon of cinnamon
• butter (or non-dairy margarine) and matzah meal for greasing/dusting the pan (or use flour/semolina/polenta for a cake that is not kosher for Passover)

Instructions:

1. Beat the yolks with the sugar, add the grated carrots, the almonds, salt, cinnamon and almond extract.
2. In a separate clean bowl beat the egg whites till foamy and fold into the rest.
3. Pour the mixture into a greased pan dusted with matzah meal and bake for 30-40 minutes at 350 degrees F.

Comments and Discussion:

• Garnish with sliced almonds if desired. Add raisins to the mix for contrast and flavor.

Cooking Time: 1 hour

Yield: 12 Servings