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Passover Carrot-Nut Cake




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




6 egg yolks
1 cup sugar
1 cup ground walnuts
1 cup ground carrots
1 teaspoon vanilla
3/4 cup matzo cake meal
6 egg whites
Powdered sugar


Recipe



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.
Make-Ahead Tip: 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.