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Desserts
American/Jewish
8-10 servings
20 minutes
35 minutes
2 cups matzo cake meal
1/2 cup potato starch
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup honey or Passover-certified granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon freshly grated ginger
1 teaspoon freshly grated lemon zest
1 cup grated zucchini (well-drained)
1 cup grated carrots (well-drained)
1/2 cup chopped walnuts or Passover-certified dried fruit (optional)
1/2 cup Passover-certified plant-based butter or margarine, softened
1 1/2 cups powdered sugar (Passover-certified)
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
Preheat your oven to 350°F. Grease and dust an 8x8-inch pan with potato starch, or line it with parchment paper for easy removal.
In a medium bowl, combine matzo cake meal, potato starch, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, whisk together the vegetable oil, honey, eggs, vanilla, ginger, and lemon zest until smooth.
Fold the zucchini and carrots into the wet mixture. If using walnuts or dried fruit, stir them in now.
Gradually add the dry ingredients to the wet mixture. Stir gently until fully combined.
Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
In a bowl, beat the plant-based butter with powdered sugar, lemon juice, and zest until smooth and creamy. Adjust consistency with a few drops of water if needed.
Spread the frosting over the cooled cake. Garnish with additional lemon zest or a sprinkle of crushed nuts. Slice and enjoy!
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