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Parve
Easy
8 Servings
Allergens 
1 Hour, 20 Minutes
Diets
Pesach cakes sometimes feel like they’re all about chocolate, chocolate, and more chocolate. Don’t get me wrong — I love a good brownie — but when you’re looking for something different, this fresh carrot cake is going to seriously hit the spot!
Yields 1 9×13-inch (23×33 centimeter) cake
6 eggs
1/2 cup oil, such as Gefen Walnut Oil
3/4 cup sugar
3/4 cup Haddar Brown Sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon vanilla extract
2 and 1/2 cups finely shredded carrots
1 and 1/2 cups Gefen Almond Flour
1 and 1/2 cups Gefen Potato Starch
1 and 1/2 cups Gefen Confectioners’ Sugar
3 tablespoons freshly squeezed orange juice
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch (23×33-centimeter) pan well; set aside.
In a large bowl, whisk together eggs, oil, sugars, baking soda, baking powder, salt, cinnamon, ginger, and vanilla until combined and creamy. Switch to a spatula and stir in the shredded carrots.
Add almond flour and potato starch and mix gently until fully combined.
Pour batter into prepared baking pan. Bake for about 50 minutes, until the top is set. Set aside to cool completely before glazing.
Combine all ingredients in a small bowl. Pour over cooled cake.
How Would You
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Does the cake need the glaze?
Not necessary but I always find in general in adds some flavor and moisture.