Name: Italian Carrot-Pecan Torta
Yield: Yield: 8 to 10 Servings
Cuisine: Italy
Ingredients: ⅛ teaspoon freshly grated nutmeg; 1 teaspoon kosher-for-Passover vanilla extract; ½ cup granulated light brown sugar; 1¼ cups packed scraped and finely grated carrots, preferably organic (about ½ pound); Salt; 4 large eggs, separated; 1⅓ cups shelled pecans; ½ cup granulated white sugar; Confectioners’ sugar, purchased or prepared from recipe (optional); 1 teaspoon kosher-for-Passover almond extract; 1 teaspoon ground cinnamon; 3 tablespoons matzoh meal

Preparation info

Yield:
8 to 10
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Only distantly related to the American-style dense, spicy loaf capped with a cream cheese frosting, this light, airy cake traces its roots to the delicate carrot-almond torta that Italian Jews enjoy on Passover. I’ve lightly caramelized the carrots with a little brown sugar to get their sweet juices going before adding them to the batter, and I’ve replaced the blanched, slightly drier almo