Almond and Carrot Cake

Name: Almond and Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 3 teaspoons baking powder; 283 grams cups whole blanched almonds; 283 grams large carrots , coarsely chopped; 4 larges eggs, separated; 177 milliliters all-purpose flour; 355 milliliters granulated sugar; 1 teaspoons finely grated lemon zest; 10 servings Salt

If 88 cents per serving falls in your budget, Almond and Carrot Cake might be an outstanding dairy free and vegetarian recipe to try. One portion of this dish contains about 10g of protein, 17g of fat, and a total of 355 calories. This recipe serves 10. If you have baking powder, granulated sugar, carrots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person found this recipe to be scrumptious and satisfying. Easter will be even more special with this recipe.

Instructions

Preheat the oven to 40

Equipment you will use

Oven

Generously butter and flour a 10-inch springform or fluted cake pan. Toast the almonds on a rimmed baking sheet for about 8 minutes, or until lightly browned.

Ingredients you will need

Almonds

Butter

All Purpose Flour

Toast

Equipment you will use

Baking Sheet

Cake Form

Transfer the almonds to a large plate to cool to room temperature. Reduce the oven temperature to 35

Ingredients you will need

Almonds

Equipment you will use

Oven

In a large mixing bowl, using a fork, blend the flour with the baking powder, lemon zest and a pinch of salt. In a food processor, grind the toasted almonds with the sugar to a fine powder; do not let the nuts turn into a paste.

Ingredients you will need

Baking Powder

Lemon Zest

Almonds

All Purpose Flour

Sugar

Nuts

Salt

Equipment you will use

Food Processor

Mixing Bowl

Add the almond powder to the flour mixture in the bowl.

Ingredients you will need

Almonds

All Purpose Flour

Equipment you will use

Bowl

Add the carrots to the processor and whir until very finely chopped; add them to the bowl.

Ingredients you will need

Carrot

Equipment you will use

Bowl

Add the egg yolks to the bowl and stir until blended.

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

In a large stainless steel bowl, beat the egg whites with a pinch of salt until they hold firm peaks. Using a rubber spatula, stir one-third of the egg whites into the carrot mixture to loosen it, then gently fold in the remaining whites until the batter is just blended.

Ingredients you will need

Egg Whites

Carrot

Salt

Equipment you will use

Spatula

Bowl

Scrape the batter into the prepared pan and bake for 30 minutes, or until the cake is just set.

Equipment you will use

Oven

Frying Pan

Transfer the cake to a rack and let it cool slightly in the pan. Unmold the cake onto a serving dish. Just before serving, sift confectioners' sugar over the top.

Ingredients you will need

Powdered Sugar