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This is my mother's recipe.
I reduce the sugar to about 3/4 cup.
I promise you it is yum!
3/4 (275 g) carrots peeled & grated
5 eggs separated, whites beaten stiff
1 1/2 cups (300g) sugar
1/2 tbsp. (10 g) lemon rind
2 cups (300g) blanched almonds ground
1/2 cup (60g) flour
1 tsp. (5 g) baking powder
a pinch of salt
Preheat oven to 220 C
Beat egg yolks and sugar well. Add lemon rind, ground almonds, carrots and mix.
Sift together flour, baking powder, pinch of salt and add to the carrot mixture. Fold in the beaten egg whites and pour the batter into a well greased and floured tin (20 cms round).
Bake for 50/60 minutes. When done turn out and leave to cool.
Dust with icing sugar and decorate as you like.
The recipe shared here looks pretty good.
I was a carrot cake wizard for a while trying to find the most delicious & nutritious, I baked many the one that kept taking first place above the rest was the one originally on the box of Soft As Silk Cake Flower box. If you don't find it let me know, & ill dig it out.