Delicious Matzah Carrot Cake

1 cup grated raw carrots, packed tightly
6 eggs, separated
1 cup matzo meal
3/4 cup sugar
1/8 tspn salt
1 teaspoon cinnamon
2 teaspoon lemon juice
1 cup finely chopped nuts (I used walnuts)

Beat the egg yolks until creamy
Slowly add sugar until smooth and creamy
Stir in the carrots
add the rest of the ingredients – stir together
set aside

Beat the egg whites in a separate bowl until peak
Fold them in gently to the other mixture

Turn into a tube pan, lightly greased (I used PAM for Passover!)
Bake 1 hour at 325

RECIPE BY Ronit Golan made and submitted by Jill Endres

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