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Gallery Carrot-Pecan Cake Recipe Summary Servings: 8

Ingredients Ingredient Checklist 5 medium carrots, peeled 6 tablespoons margarine, melted, plus more for pan Matzo meal, for pan 1/3 cup plus 1/2 teaspoon potato starch 1 cup finely ground pecans 1 tablespoon ground cinnamon 1/2 teaspoon ground allspice 3 large whole eggs, separated 1 large egg yolk 1/2 cup packed light-brown sugar Zest of 1 orange 1/3 cup superfine sugar 2/3 cup golden raisins 2/3 cup chopped pecans, toasted 3 tablespoons granulated sugar

Gallery Carrot-Pecan Cake

Recipe Summary Servings: 8

Carrot-Pecan Cake

Carrot-Pecan Cake

Carrot-Pecan Cake

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 5 medium carrots, peeled 6 tablespoons margarine, melted, plus more for pan Matzo meal, for pan 1/3 cup plus 1/2 teaspoon potato starch 1 cup finely ground pecans 1 tablespoon ground cinnamon 1/2 teaspoon ground allspice 3 large whole eggs, separated 1 large egg yolk 1/2 cup packed light-brown sugar Zest of 1 orange 1/3 cup superfine sugar 2/3 cup golden raisins 2/3 cup chopped pecans, toasted 3 tablespoons granulated sugar

Directions

Cut 3 carrots into 1/2-inch-thick rounds. Place a steamer basket in a medium saucepan containing 1 inch of water. Bring water to a boil; add carrots. Steam until fork-tender, about 10 minutes. Transfer to a medium bowl, and mash with a fork to yield 1 cup; set aside. Grate the remaining 2 carrots to yield 1 cup, and set aside.

Preheat the oven to 350 degrees. Grease an 8-inch-round Bundt or angel-food cake pan with margarine, and dust with matzo meal. In a small bowl, whisk together 1/3 cup potato starch, ground pecans, cinnamon, and allspice; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat all 4 egg yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail on the surface for 3 seconds when you raise the whisk. Add mashed carrots, orange zest, and margarine. Continue beating until mixture is light in color. Transfer to a large bowl. Wash and dry mixer bowl and attachment.

Place egg whites in the mixer bowl, and beat on medium-high speed until soft peaks form. With the mixer running, slowly pour in the superfine sugar, and beat until stiff and glossy. Fold both the egg-white and potato-starch mixtures into the egg-yolk mixture. Fold in raisins, chopped pecans, and grated carrots. Pour batter into the prepared pan.

Transfer pan to oven; bake until a cake tester inserted into the middle of the cake comes out clean, about 40 minutes. Transfer pan to a wire rack to cool, about 2 hours.

To unmold the cake, hold the pan in a hot-water bath for 10 seconds, then invert the cake onto a serving platter. Place granulated sugar and remaining 1/2 teaspoon potato starch in the bowl of a food processor. Process 2 minutes. Before removing the lid of the bowl, let dust settle. Transfer mixture to a fine sieve, and dust cake.

Reviews (6)

 Add Rating & Review     86 Ratings   5 star values:        12    4 star values:        9    3 star values:        33    2 star values:        27    1 star values:        5

Reviews (6)

Add Rating & Review     86 Ratings   5 star values:        12    4 star values:        9    3 star values:        33    2 star values:        27    1 star values:        5

Add Rating & Review

86 Ratings 5 star values: 12 4 star values: 9 3 star values: 33 2 star values: 27 1 star values: 5

86 Ratings 5 star values: 12 4 star values: 9 3 star values: 33 2 star values: 27 1 star values: 5

86 Ratings 5 star values: 12 4 star values: 9 3 star values: 33 2 star values: 27 1 star values: 5

  • 5 star values: 12 4 star values: 9 3 star values: 33 2 star values: 27 1 star values: 5

    Martha Stewart Member     Rating: Unrated       03/25/2009   I would you matzah meal instead of potato starch.  

Martha Stewart Member     Rating: Unrated       04/06/2008   There is confectioners sugar kosher for passover made without cornstarch.Two brands are Haddar and Mishpacha.  

Martha Stewart Member     Rating: Unrated       02/04/2008   A small correction in the description alongside this recipe- Cornstarch is not one of the restricted foods on Passover. However Ashkenazi Jews (of German/Polish descent) have the custom not to eat corn as it falls under the category of kitnyot.

    Martha Stewart Member

    Rating: Unrated 03/25/2009

I would you matzah meal instead of potato starch.

Rating: Unrated

Rating: Unrated 04/06/2008

There is confectioners sugar kosher for passover made without cornstarch.Two brands are Haddar and Mishpacha.

Rating: Unrated 02/04/2008

A small correction in the description alongside this recipe- Cornstarch is not one of the restricted foods on Passover. However Ashkenazi Jews (of German/Polish descent) have the custom not to eat corn as it falls under the category of kitnyot.

All Reviews for Carrot-Pecan Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Carrot-Pecan Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest