Try this Passover Carrot-Nut Cake recipe, or contribute your own.
Suggest a better descriptionIn small bowl beat egg yolks until light (at least 5 minutes). Gradually add sugar, beating until thick and lemon colored (at least 5 minutes longer). Blend in walnuts, carrots and vanilla; stir in matzo meal. Beat egg whites to stiff peaks. Fold some of egg whites into matzo mixture to lighten it; then fold matzo mixture into egg whites. Turn batter into an ungreased 8 or 8 1/2 inch spring form pan. Bake at 350 degrees for about 45 to 50 minutes or until cake tests done. Posted to JEWISH-FOOD digest by "Heardy VanOver"
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Serving Size: 1 Serving (999g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4469 | ||
Calories from Fat: 1336 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 148.5g | 198 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 20.2g | ||
Polyunsanturated Fat 106.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.5mg | 0 % | |
Potassium 1205.4mg | 32 % | |
Total Carbohydrate 773.8g | 228 % | |
Dietary Fiber 21.4g | 86 % | |
Sugars, other 752.4g | ||
Protein 51g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4469
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