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1 tablespoon butter
5 eggs, whites and yolks separated
1 cup (180 gr) sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
pinch of salt
12 oz (350 gr) tender carrots, finely grated
1/2 lb (200 gr) almonds, peeled and finely grated
3/4 cup (100 gr) corn starch
5 eggs, whites and yolks separated
1 cup (180 gr) sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
pinch of salt
12 oz (350 gr) tender carrots, finely grated
1/2 lb (200 gr) almonds, peeled and finely grated
3/4 cup (100 gr) corn starch
Preheat oven 370 F (190C).
Butter a 9 inch (24 cm) non-stick ring form pan, and line with a disk of buttered parchment paper.
Butter a 9 inch (24 cm) non-
Carrots can be tough to cook and many Carrot Cakes result very hard and dry after they come out of the oven. On the contrary this Carrot Cake is tender, fluffy, and moist. Very enjoyable for any season and for any occasion.
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***NOTE***
Since we are using a non-stick pan, all these precautions of butter and parchment paper may seem excessive. In reality the cake when cooked is moist, fluffy, and a little bit sticky. We want to be 100% sure we will be able to remove it from the pan without breaking it.
Since we are using a non-
Bake for about 35-40 minutes, or until a toothpick inserted in the cake will appear to be dry and the surface of the cake is golden.
Beat the egg whites until stiff. Slowly combine 1/2 cup of sugar a little at the time.
In a bowl put the egg yolks and the rest of the sugar. Whisk vigorously, then combine lemon rind, lemon juice, pinch of salt and orange extract.
Combine almond . . . .
. . . . and carrots.
Sift in the corn starch.
Add part of the egg whites, and mix using a large spoon with a top to bottom, rotating movement. Repeat until all the egg whites are fully combined.
Pour the batter into the pan.
Level the surface with a spatula.
When the cake is lukewarm, run a blade along the edges to make sure is loose.
Remove the ring. Turn the cake upside down on a cake dish, and remove the bottom disk.
Decorate the surface with powdered sugar.
Gently peel off the parchment paper.
*** NOTE ***
There is no yeast in this cake. What keeps this cake up, fluffy and tender, is the air incorporated with the beaten egg whites.
Therefore do not push or force down the egg whites when mixing or leveling, to prevent the air trapped within the egg whites from escaping.
There is no yeast in this cake. What keeps this cake up, fluffy and tender, is the air incorporated with the beaten egg whites.
Therefore do not push or force down the egg whites when mixing or leveling, to prevent the air trapped within the egg whites from escaping.
Serve with whipped cream flavored with powdered sugar and vanilla (optional).