• Passover Carrot “Bread”


    This is another family favorite for all holidays in our family. I have made  this recipe as muffins, square pan and bundt pan before, but went with the traditional round pan version for this holiday! This recipe can also be made in advance, frozen and reheated! If making in advance please know that it has to sit in fridge overnight.

    Serves 6-8


    • 2 lbs. raw carrots, grated finely in food processor (I cheat and use small bagged carrots)
    • 1/4 cup olive oil (or vegetable oil)
    • 1 egg
    • 1/2 cup dark brown sugar
    • 1 tablespoon water
    • 1 tablespoon lemon juice (I use fresh squeezed)
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 1/4 cup matzo meal
    • 1/4 teaspoon baking soda*
    • 1/2 teaspoon cream of tartar*
    • 1 teaspoon cinnamon


    Grease a bundt pan with olive oil or cooking spray.

    Blend all ingredients together. Place in pan and cover.

    Refrigerate overnight.

    Remove from refrigerator 2 hours prior to baking.

    Bake at 350 degrees for 1 hour

    Remove from oven, cut into pieces and serve.  EnJOY!


    * If you are making this “Not for Passover” use 1.5 cups flour in place of matzo meal and 1 teaspoon baking soda and 1 teaspoon baking powder in place of baking soda and cream of tartar. ( I used the baking soda and powder as I am not that strict as to the passover rule)! Shhhh!




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