And this one doesn’t have any potato starch, so you feel good after enjoying it too!
This one could work as a dessert, but also works as a breakfast or a muffin. Even though almond flour has more calories than regular flour, unlike other desserts, this cake will keep you satiated and full (that’s why I think it works great for breakfast too!).
It’s yummy and moist and we’ve been enjoying it even before we’ve had to get rid of the chametz. Like all our 9x13s, just throw the ingredients into your pan and mix!
This one gets a crumble on top, so there’s one extra step.
Enjoy!
Combine all ingredients in prepared baking pan.
Prepare the topping. Knead together all ingredients to form crumbs. Sprinkle on top of batter.
Coconut oil is a welcome addition to my Pesach pantry…and I think it helps bring a much higher quality to baked goods as well (more moistness than oil and incomparable to Pesach margarine! And, of course, there’s the health factor too). It would probably work fine with oil subbed in.
- ½ cup coconut oil, melted
- ¾ cup sugar
- 3 large eggs
- 2 tablespoons milk or non-dairy milk
- 1 teaspoon vanilla extract
- 3 cups almond flour
- ½ cup unsweetened shredded coconut
- 2 teaspoons cinnamon
- Pinch salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups shredded carrots (from about 3 big carrots)
- 1 cup almond flour
- ¼ cup sugar
- ½ teaspoon cinnamon
- ¼ cup coconut oil
- Preheat oven to 350ºF. Grease a 9 x 13-inch baking pan.
- Combine all ingredients in prepared baking pan.
- Prepare the topping. In a bowl, knead together all ingredients to form crumbs. Sprinkle on top of batter. Bake for about 45 minutes, until the middle is firm (muffins will need less time).
Yum, this looks delicious! Can’t wait to try it! Thanks!!
Hi, I dont use baking powder or baking soda on Pesach. Do you think I could try this recipe and omit those two ingredients?
It’s not that type of cake. This is one that needs ingredients. You can try, though, but it will likely be very dense.
Do you think this would work as carrot muffins?
Yes, sure. I’m going to try them as muffins this year too.
Hi I can’t use coconut we’re allergic what can I sub it with
I can’t tell you because I never tried it without coconut.
What can I substitute for coconut oil? And how much?
You can use regular oil
Thanks
How much regular oil?
I made muffins and used regular oil and they came out YUM!
Thank you for this recipe!
Did you use the sander amount of Terhune oil?
Same amount of oil as coconut oil.
How many muffins would you say 1 recipe makes?
Around 12
can you make this ahead of time and freeze?
What can I use instead of milk?
Thank you for this recipe! Does it need to be refrigerated?
This recipe was a big hit! Def going to add it to my pesach rotation! Thanks
Can i make it using baby food carrots?
Do you actually shred a fresh coconut?
Has anyone tried this recipe without baking powder or baking soda? We don’t use those ingredients on Pesach… Please post if you have and results?
Hi ! Made this recipe for the first time but I’d love to substitute a (cream cheese like) parve frosting instead of crumbs. Any ideas?
There are some cool vegan cream cheese frosting recipes made of soaked cashews which you blend with a bit of nut/non dairy milk, a bit of lemon juice (to imitate the sour cream cheese flavor) and sugar.