Bubby's Passover Carrot Cake
Directions:
1/4 lb Margarine, softened
½ C Brown Sugar
1 Egg
1 T Water
2 C Grated Carrots
Pinch of Salt
½ t Baking Soda
1 ½ C Matzo Cake Flour
½ t Cinnamon
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