Passover Carrot Almond Cake

• matzo cake meal (for pan)
• 4 eggs, separated, room temperature
• 1/2 cup light brown sugar, firmly packed
• 9 ounces carrots, finely grated (1 1/2 cups)
• 1 teaspoon vanilla (optional)
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 cup toasted almond, finely ground
• 3 tablespoons matzo cake meal
• 1/2 teaspoon cinnamon

1. Preheat oven to 350u0b0F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
2. Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
3. Stir in carrots and vanilla.
4. Using clean, dry beaters, beat whites with salt until soft peaks form.
5. Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
6. Combine almonds, 3 tablespoons cake meal and cinnamon.
7. Fold gently into egg mixture.
8. Turn into prepared pan, smoothing top.
9. Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
10. Cool completely in pan onrack.
11. Remove springform before serving.

matzo cake, eggs, light brown sugar, carrots, vanilla, salt, sugar, toasted almond, matzo cake meal, cinnamon

Taken from www.food.com/recipe/passover-carrot-almond-cake-299200 (may not work)