Carrot And Almond Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Unsalted butter and flour for pan
- 2cups whole unpeeled almonds
- ½cup crushed amaretti cookies
- 2teaspoons baking powder
- 4eggs, separated
- ¼cup sugar
- Grated zest of 1 lemon
- Few drops almond extract
- ½cups carrots (about 5 medium), peeled and coarsely grated
- Confectioners' sugar for dusting
Nutritional analysis per serving (8 servings)
300 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 11 grams protein; 142 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Finely grind the almonds in a nut grinder, coffee grinder or blender.
- Step 2
In a large mixing bowl, stir together the ground almonds, amaretti and baking powder. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
- Step 3
In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool on a rack.
- Step 4
Run a knife around the sides of the pan, release and transfer cake to a dish. Dust with confectioners' sugar, and serve at room temperature. (It keeps well at room temperature, wrapped in aluminum foil.)
Private Notes
Comments
I used five eggs for very light texture. Lacking Amaretti, I used extra 1/2 cup almond flour and more almond extract. 2 cups of carrots. Very successful cake.
The original recipe in Viana La Place's cookbook calls for 2-1/2 cup grated carrots--not 1/2 cup.
Can you just use almond flour instead of grinding almonds. And what substitute can you use for amaretti cookies?
I made this but definitely want a second shot to fine tune. I liked the texture and moist but lacked the rich flavor I associate with carrot cake. The only changes I made were vanilla extract instead of almond and no Almond biscuits so used graham crackers. Oh and iced with a cream cheese frosting.
I used five eggs for very light texture. Lacking Amaretti, I used extra 1/2 cup almond flour and more almond extract. 2 cups of carrots. Very successful cake.