Meal Type:

Total Time: 0 min.

Cook Method: Oven

     Serving Size: 8 2 4 8 16 32 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: June 12, 2009

1. Preheat oven to 350F Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment, and butter the parchment.

2. Using a nut mill, grind almonds to flour and set aside.

3. Using the same nut mill, grate carrots into fine' shreds.

4. There should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon zest, lemon juice Set aside.

5. Beat egg whites until they start to stiffen, sprinkle with half the sugar, a little at a time, and continue beating until stiff and glossy.

6. Beat egg yolks with remaining sugar until very thick and pale lemon in color.

7. Stir in carrot mixture and ground almonds. Fold in egg whites.

8. Sift cornstarch and baking powder on top and fold in lightly but thoroughly.

9. Spoon into prepared pan, smooth top with a rubber spatula, and sprinkle with pine nuts.

10. Bake for 40 minutes, until a tester comes out dry.

11. Let cool in pan for 10 minutes. Run a knife blade around edge of cake and unmold onto a rack.

12. Peel off paper, reverse onto rack right side up, and let cool completely.

13. Dust edges with a 2-inch wide band of powdered sugar (let the toasted nuts show in the center) before serving.

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Dietary Notes:

This Flourless Carrot Cake recipe is very low-sodium with 42mg per serving

This Flourless Carrot Cake recipe is high in Vitamin A with 35% of your daily recommended intake per serving. This Flourless Carrot Cake recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.

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