Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Matzo cake meal (for pan)
- 4 eggs , separated and at room temperature
- ½ cup light brown sugar
- 1½ cup finely grated carrot
- 1 teaspoon vanilla (optional)
- ¼ teaspoon salt
- ½ cup white granulated sugar
- 1 cup toasted almonds , finely grated
- 3 tablespoons fine-ground matzo meal
- ½ teaspoon cinnamon
Directions
Preheat the oven to 350°F.
Grease the bottom of an 8-inch springform pan , and lightly dust with almond meal.
Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted.
Stir in carrots and vanilla.
Clean and dry the beater. Whip the egg whites with the salt until soft peaks form.
Gradually add the granulated sugar and beat until the egg whites make firm peaks.
Gently fold the whites into the egg yolk mixture.
Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture.
Turn the batter into prepared pan, smoothing the top.
Bake until tester comes out clean (about 1 hour).
Immediately run a knife around the edges, then leave to cool in the pan on a rack.
Remove from the springform pan.