Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Cream of Tartar Powder Description
An indispensable ingredient in baking, Frontier® Cream of Tartar acts as a leavening agent in cakes, quick breads and souffles when combined with baking soda and water. An essential ingredient in Snickerdoodle cookies, it aids in stiffening egg whites — just add a pinch of cream of tartar while beating — preventing sugar syrups from crystallizing and reducing discoloration of boiled vegetables. Our bulk cream of tartar is kosher certified and non-irradiated.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
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Passover-Friendly Carrot Cake
April is popular month for enjoying
carrot cake.
Passover – a week-long spring holiday that typically falls on Easter – however, is often a no-cake zone. That’s because those who honor the Jewish holiday avoid consuming foods that contain yeast, a rising agent used in most baked goods (among other foods). But this year, families who celebrate both can rejoice with this yeast-free
almond flour carrot cake! Studded with golden raisins and topped with fluffy-as-clouds icing, this treat is great for both brunch and dessert.
Passover-Friendly Carrot Cake
Cake
- 4 eggs (separated)
- 1 cup grated carrots
- 1 cup almond flour
- 1 cup sugar
- 1 tsp. vanilla extract
- ¼ tsp. ground ginger
- ¼ tsp. ground cinnamon
- ¼ cup golden raisins
Icing
- 3 egg whites
- 1 cup sugar
- ½ tsp. cream of tartar
- Pinch salt
Cake
Preheat oven to 300 degrees F. Grease a 7-in. springform pan.
- Using an electric mixer on medium-high speed, beat egg yolks and sugar until they mixture is thick and pale yellow in color. Increase to three times the original volume, 5-10 minutes. Add vanilla and blend well.
- In separate bowl, whisk almond flour, cinnamon and ginger. Mix egg yolk mixture into the flour mixture. Stir well. Next, add carrots and raisins and mix well to combine.
- In clean mixing bowl, whip egg whites on medium-high speed until stiff peaks form, about 5 minutes.
- Gently mix in one quarter of the whipped egg whites into the batter. Once mixed, gently fold in remaining egg whites, being careful not to deflate them.
- Gently pour batter into prepared pan. Carefully even out batter. Bake 30 minutes, then increase the oven temperature to 325 degrees F and bake an additional 15–20 minutes, or until lightly browned across the top, a toothpick inserted into the center comes out clean, and the top springs back when gently pressed. Allow cake to cool 10 minutes in the pan on wire rack.
- Carefully run a knife around edge of the pan to make sure the cake releases cleanly. Remove outer ring and allow cake to cool completely.
Icing
- In large stainless-steel bowl, combine egg whites with sugar, salt and cream of tartar. Set bowl over saucepan filled with about 2 inches of simmering water. Beat egg whites at high speed until stiff and glossy, about 7 minutes.
- Remove bowl from heat and continue to beat at high speed until frosting is cool to the touch, about 5 minutes longer. Spread over cooled cake and lightly toast under the broiler or with a kitchen torch if desired.
Order the ingredients you need to make this recipe at Vitacost.com!
