Orange-Glazed Passover Carrot Cake

Miriam (Pascal) Cohen Miriam (Pascal) Cohen
Leave a review

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

1h 20m 8
Easy Vegetarian Pescatarian Gluten Free Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

Prepare the Carrot Cake

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a

    9×13-inch (23×33-centimeter) pan well; set aside.

  2. 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.

  3. Add almond flour and potato starch and mix gently until fully combined.

  4. Pour batter into prepared baking pan. Bake for about 50 minutes, until the top is set. Set aside to cool completely before glazing.

Prepare the Glaze

  1. Combine all ingredients in a small bowl. Pour over cooled cake.

Notes:
Plan Ahead: Cake can be frozen, well wrapped.

Suggested Recipes

Explore

cakes carrot cake freezer-friendly glaze kosher for passover Miriam (Pascal) Cohen orange glazed Pesach spring
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

suri ehrich •

Does the cake need the glaze?

Raquel Malul Kosher.com Team •
Reply to suri ehrich

Not necessary but I always find in general in adds some flavor and moisture.