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1 tablespoon butter
5 eggs, whites and yolks separated
1 cup (180 g) sugar
1 lemon, rind grated and juiced
1 teaspoon orange extract
pinch of salt
12 oz (350 g) tender carrots, finely grated
1/2 lb (200 g) almonds, peeled and finely grated
3/4 cup (100 g) corn starch
Preheat oven to 370 F (190 C).
Butter a 9 inch (24 cm) non-stick ring form pan, and line it with a disk of buttered parchment paper.
Carrot Cake. Carrots can be tough to cook, and many carrot cakes result very hard and dry after they come out of the oven. This carrot cake, on the other hand, is tender, fluffy, moist, and very enjoyable for any season and any occasion.
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.
Put the egg yolks and the rest of the sugar in a bowl. Whisk vigorously, then combine lemon rind, lemon juice, a pinch of salt, and orange extract.
Combine the almonds . . . .
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 it 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.
Serve with whipped cream flavored with powdered sugar and vanilla (optional).