Passover Carrot Cake Roll Recipes

CARROT CAKE ROLL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed cookie sheet or jelly roll pan with parchment paper.
• Combine eggs and sugar in a mixing bowl. Add carrot and pineapple.
• Mix flour, cinnamon, baking powder, and salt together in a separate bowl. Pour in egg mixture; mix until it comes together. Spread batter on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Allow to cool completely, about 30 minutes.
• Beat cream cheese, powdered sugar, and vanilla extract together in a bowl. Spread cream cheese filling evenly over the cooled cake. Sprinkle walnuts on top of filling.
• Run a spatula under the cake to loosen from the parchment paper. Grab the paper from one end and start rolling, pulling the paper away as you do. Roll up and refrigerate for 1 hour before cutting.

NON-TRADITIONAL PASSOVER CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan with 1 -1/2 to 2-inch sides, place a piece of parchment on the bottom (cut to fit) and grease the parchment.
• Lightly toast the almond flour and the chopped nuts in the oven (in separate pans), stirring occasionally for about 10 minutes.
• Put the almond flour in a medium-sized bowl and stir in 1/4 cup of the granulated sugar, the matzo cake meal, cinnamon, nutmeg, and a pinch of salt. Set aside.
• In a large bowl, beat the margarine or butter and the remaining 3/4 cup of granulated sugar for several minutes with an electric hand or stand mixer until they are light and fluffy. Then add the egg yolks, vanilla, almond extract, and the lemon zest, beating all those ingredients into the margarine or butter and sugar mixture until well combined.
• Add to that mixture the dry (almond flour mixture) ingredients.
• Mix in the shredded carrots, raisins, coconut, and chopped nuts. The batter is stiff and combining these ingredients is best done with a rubber or silicone spatula, rather than by continuing to use the mixer.
• In another large bowl, beat the egg whites until they are just stiff. At the end, drizzle in 1 tablespoon of lemon juice.
• Gently mix in 2 large dollops of the egg whites into the batter. Then fold the rest of the egg whites in, just until the ingredients are combined. Do not be concerned if bits of the egg white remain visible; combining ingredients without deflating the egg whites means that the batter will not look totally uniform.
• Spoon the batter into the prepared pan, and smooth the top. Bake the cake for 50-60 minutes, until a cake tester comes out clean.
• Cool the cake in the pan on a wire rack and run a knife around the edge of the pan before inverting the pan on a platter.

EASY PASSOVER CAKES

Steps:

• Preheat the oven to 350°F and line a 7-inch round cake pan with parchment paper.
• In a mixing bowl, cream the margarine or butter with the sugars until light and fluffy. Separate the eggs and beat in the yolks only. Sift in the cake meal, potato flour, and baking powder, and fold in carefully. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a spoonful of the egg white to the cake batter and mix in thoroughly. Now fold in the rest of the eggs whites, taking care not to knock out any air. Spoon the mixture into your prepared pan and bake for 35-40 minutes until risen and golden.
• After the cake has cooled, slice in half horizontally and spread the bottom half with jam. Replace the top half and sprinkle superfine sugar over the top.

PASSOVER CARROT ALMOND CAKE

Steps:

• Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
• Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
• Stir in carrots and vanilla.
• Using clean, dry beaters, beat whites with salt until soft peaks form.
• Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
• Combine almonds, 3 tablespoons cake meal and cinnamon.
• Fold gently into egg mixture.
• Turn into prepared pan, smoothing top.
• Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
• Cool completely in pan onrack.
• Remove springform before serving.

PASSOVER CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Combine all the ingredients.
• Bake in greased pan, 45 minutes.