Passover Carrot Cake Roll Recipes

CARROT CAKE ROLL

Steps:

• Preheat oven to 375°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you'd like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it's not required.)
• Whisk together flour, cinnamon, baking powder, ginger, salt, nutmeg, and cloves (if using) in medium bowl until combined.
• In a separate large mixing bowl, whisk together eggs and sugar for 1 minute until thick. Add in the oil, vanilla and shredded carrots, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
• Spread the batter evenly into prepared pan. Bake for 10 to 13 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, roll the cake - rolling from the short end to the short end - until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
• While the cake is cooling, make the cream cheese filling (see below).
• When the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it's ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the carrot cake roll in plastic wrap and refrigerate at least one hour.
• Remove and unwrap the carrot cake roll and transfer it to your serving dish. Lightly dust the carrot cake roll on all sides with powdered sugar, if you would like. Then slice* and serve.
• If you have leftovers, just re-wrap the carrot cake roll in plastic wrap and store in the refrigerator for up to 3 days.
• Whisk together cream cheese, powdered sugar, butter and vanilla extract until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you're rolling it up.)

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.

CARROT CAKE ROLL

Steps:

• Preheat oven to 350º Fahrenheit. Line a 10x15 inch jelly roll pan (or cookie sheet with a raised edge) with parchment paper. Allow the parchment paper to come at least 1 inch above the sides of the pan for easy lifting the finished cake from the pan. Spray the parchment paper in the pan with non-stick cooking spray.
• Sprinkle a large, clean kitchen towel very generously with powdered sugar (use at least ½ cup). Set aside for as soon as the cake is out of the oven.
• In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
• In a large mixing bowl or the bowl of a stand mixer, beat the eggs, sugar and vanilla for 1 minute at high speed.
• Add the vegetable oil and mix just until combined.
• Pour the dry mixture into the wet mixture and stir gently just until combined.
• Fold in the grated carrots.
• Spread the cake batter evenly into the prepared jelly roll pan, spreading all the way to the edges. Bake for 10-12 minutes until a toothpick inserted into the center comes out clean (do not under bake).
• As soon as the cake comes out of the oven, turn the cake out of the pan onto the sugared towel. Peel away the parchment paper carefully.
• Immediatelty fold the end of the towel over one of the short ends of the cake. Roll the cake up into the towel, starting at the short end. Set the cake aside to cool to room temperature, about 45 minutes.
• While the cake is cooling, prepare the frosting. In a large mixing bowl, beat together the cream cheese and butter with an electric mixer until smooth. Add the vanilla extract and powdered sugar and mix on low speed until combined and the frosting is creamy.
• Very gently, unroll the cooled cake roll and be sure it is fully released from the towel. Spread the frosting onto the cake, edge to edge. Re-roll the cake gently. Transfer the cake roll to a plate, seam side down.
• Chill the cake roll in the refrigerator for 30 minutes. Dust with powdered sugar before serving.

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 ROLLS I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
• Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
• Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 50 minutes.

PASSOVER CARROT CAKE

Steps:

• Passover Carrot Torte Start to finish: 2 hours 5 minutes, including 1 hour cooling time (15 minutes active) Servings: 10 7 large eggs 1 cup plus 2 tablespoons sugar, divided ½ teaspoon cinnamon ¼ teaspoon salt 1 teaspoon vanilla extract Grated zest and juice of 1 lemon 5 large carrots, peeled and grated (about 2½ cups grated) 1½ cups finely ground hazelnuts or almonds Heat the oven to 350 F. Coat a 10-inch springform pan with cooking spray. Separate 5 of the eggs into yolks and whites. Set aside the whites. In the bowl of an electric mixer fitted with the paddle attachment, beat the 5 eggs yolks with the 2 remaining whole eggs. Add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. Mix in the carrots and hazelnuts or almonds. In a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. Working in batches, gently fold the whites into the carrot batter. Pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. Allow to cool for at least 1 hour before unmolding. Nutrition information per serving (values are rounded to the nearest whole number): 189 calories; 91 calories from fat (48 percent of total calories); 10 g fat (2 g saturated; 0 g trans fats); 151 mg cholesterol; 23 g carbohydrate; 6 g protein; 2 g fiber; 118 mg sodium.

PASSOVER CARROT CAKE ROLL

Steps:

• Position the oven rack on the bottom third of the oven. Preheat the oven to 350ºF. Butter a 10-1/2x15-1/2-inch jelly roll pan with 2 teaspoons of the butter. Line the pan with parchment paper, overhanging the short ends by about 3 inches. Using the remaining 2 teaspoons, butter the part of the paper that fits inside the pan. Set the pan aside.
• Sift the matzo cake meal and potato starch together into a bowl. Add the ground almonds, cinnamon and nutmeg and whisk the ingredients to combine them completely. Set aside. Beat the egg yolks and brown sugar in the bowl of an electric mixer set at medium speed for 2-3 minutes or until thick and well combined. Stir in the carrots and matzo cake meal mixture and mix until thoroughly blended.
• In another bowl, beat the egg whites with a whisk (or use an electric mixer with a whisk attachment set at medium speed) for about 2 minutes or until the whites stand in soft peaks. Still whisking, gradually add granulated sugar, raise the speed to high and whisk the ingredients for 1-2 minutes or until the whites stand in stiff, glossy peaks. Fold the beaten whites into the carrot batter, folding until the batter is evenly colored. Transfer the batter to the prepared pan and use a spatula to even out the batter. Bake for 16-18 minutes, rotating the pan once halfway through, or until the cake is set, lightly brown and coming away from the sides of the pan. Loosen the cake from the sides of the pan using the overhanging parchment paper. While the cake is still hot, place a clean kitchen towel sprinkled with 2 tbsp. confectioners' sugar on top. Place a large rack or board on top of the towel. Invert the cake, remove the pan and parchment paper. Roll the cake and the towel up together. Let cool for 30 minutes.
• For filling, beat the cream cheese and 6 Tbsp. butter in the bowl of an electric mixer set at medium speed for 2-3 minutes or until well combined. Gradually beat in 1/2 cup confectioners' sugar. Stir in the lemon juice and peel. Add the milk and beat the ingredients until the filling is smooth and spreadable.
• Unroll the cake and spread the filling on top to within 1-1/2-inches of the far short side and 1/2-inch of the other three sides. Roll the cake, not using the towel. Trim the side edges with a serrated knife. Place the cake onto a serving platter. Dust with remaining Passover confectioners' sugar and a sprinkle of cinnamon.

CARROT-ALMOND CAKE FOR PASSOVER

Steps:

• Preheat oven to 350. Heavily oil an eight-cup tube pan or bundt pan. Dust with matzoh meal.
• Beat egg yolks until thick. Add two-thirds cup sugar and continue beating until pale yellow and very creamy. Beat in the honey. Stir in the lemon juice.
• Fold in the carrots and almonds.
• Mix cake meal with salt and cinnamon and mix into batter until just combined.
• Beat egg whites until they hold peaks but are not dry. Gently fold beaten egg whites into the batter. Transfer batter to the baking pan and bake 1 hour and 15 minutes, until nicely browned and springy to the touch.
• Place on a rack and allow to cool completely in the pan. Run a knife or a thin spatula around the edges to loosen the cake, then invert onto a serving plate. Dust with a tablespoon of granulated sugar before serving.

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 CHOCOLATE ROLL

Steps:

• Preheat oven to 350 degrees. Oil an 11 by 16 jelly roll pan. Line with waxed paper and oil the paper.
• Beat egg yolks until light and fluffy and gradually add sugar. Continue beating until mixture is thick and pale in color.
• Melt chocolate with coffee in saucepan over low heat and cool. Add to egg mixture. Beat egg whites into stiff peaks. Fold into mixture.
• Spread batter evenly on baking sheet and bake for 15 to 20 mintues, until toothpick comes out dry. Leave out of oven for 10 minutes, then turn onto waxed paper (overlap 2 sheets if necessary to obtain 18 inch width). Let cool.
• Remove waxed paper. If edges of cake are very dry, cut off edges with sharp knife. Dust top of cake with cocoa.
• To make Filling: Beat cream with vanilla and sugar until peaks are slightly more than soft. Set aside 1/4 of whipped cream, and spread remainder on cake leaving about 1 inch of narrow side uncovered. Starting from opposite narrow side, roll up like jelly roll.
• Frost top with remaining whipped cream. If desired, decorate with chocolate curls. Refrigerate or freeze.