Bubby's Passover Carrot Cake

Directions:

1/4 lb Margarine, softened

½ C Brown Sugar

2 Eggs

1 T Water

2 C Grated Carrots

Pinch of Salt

½ t Baking Soda

1 T Baking Powder

½ t Cinnamon

1 ½ C Matzo Cake Flour

Directions:

Preheat oven to 350°F.

Cream margarine and sugar. Add remaining ingredients with flour being last. Pour into a well-greased bundt pan.

Chill overnight or for 3 hours in freezer.

Bake at 350° for 50 minutes to one hour, until browned.

Alternatives - substitute Cake Flour for Almond Flour.

Created by: Toni Karoll A"H