Carrot Torte

Rate this recipe

Preparation info

  • 12

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup sugar
  • 12 eggs, separated
  • 6 tablespoons grated carrot
  • 6 tablespoons grated almonds
  • 6 tablespoons coarsely grated apple
  • 3 tablespoons matzoh cake flour
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • Matzoh meal


  1. Preheat oven to moderate (375°F.).

  2. Mix the sugar with the egg yolks and beat until light in color and creamy. Add the grated carrot, almonds and apple and fold in the cake flour. Add the lemon juice and baking powder.

  3. Beat the egg whites until stiff and fold them into the batter.

  4. Grease a ten-inch Springform pan and sprinkle it with matzoh meal. Pour in the torte mixture. Bake for about forty-five minutes, until a cake tester inserted into the torte comes out clean.

Part of