Makes enough for three 30 cm loaf pans or one 26 cm diameter round pan
4 XL eggs
1 cup packed brown sugar
1 heaping tsp cinnamon
1/2 nutmeg seed, grated (1/2 tsp packaged ground nutmeg)
1 tsp sugar or pure vanilla extract
3/4 cup canola oil
1 cup matzo cake meal (very fine)
1 cup potato flour
1 cup (100 g) ground almonds
1 heaping tsp baking soda
1 heaping tsp baking powder
4 medium carrots, washed and grated with peels
4 tbsp Kinneret Farm silan
3/4 cup walnuts, hand crushed
- Beat the eggs, brown sugar, cinnamon, vanilla and nutmeg at medium-high speed until a light airy mixture is created. Gradually pour in the oil until it is combined and then turn off the mixer.
- Mix the dry ingredients (the matzo cake meal, potato flour, almonds, baking soda and baking powder) in a plastic bag and fold them into the batter in 4 stages using a large wooden spoon, until the dry ingredients are completely wet. Do not over-mix.
- In a separate bowl, mix the grated carrot with the silan (it’s best to do this at the beginning, but not required) and fold this into the batter using the wooden spoon. Add the walnuts while gently stirring and then pour the batter evenly into 3 loaf pans lined with baking paper and greased.
- Bake at medium-low (about 160°C) in a preheated oven for about 50 minutes until a toothpick stuck into the cake comes out dry. Let the cakes cool in their pans on a rack.
The cake is even better after a day, when it has become soft and moist (the silan has soaked in and the carrots are juicy). Sprinkle with powdered sugar before serving.