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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A delicious and moist carrot cake. Ingredients:
3 eggs |
3/4 cup white sugar |
1 1/2 teaspoons lemon zest, grated |
2 tablespoons fresh lemon juice |
1 cup carrot, grated |
1 cup almonds, ground |
1/4 cup all-purpose flour |
1 teaspoon baking powder |
1 pinch salt |
3/4 cup confectioners' sugar |
1 tablespoon lemon juice |
Directions:
1. Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C).
2. Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well.
3. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan.
4. Bake at 360 degrees F (180 degrees C) for 45 minutes.
5. This cake is often iced with a confectioner's sugar icing make by beating 1 tablespoon lemon juice into 3/4 cup confectioners sugar. Little marzipan carrots are the traditional decoration.
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