Flourless Carrot Bundt Cake (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Ingredients:
cooking spray |
2 cups almond flour |
1/2 cup kosher potato starch |
1 teaspoon finely grated orange zest |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon kosher salt |
2 cups shredded carrots (3 to 4 large carrots) |
2 large eggs plus 3 egg whites |
1 1/4 cups granulated sugar |
1 cup confectioners' sugar |
1 tablespoon plus 2 teaspoons fresh orange juice |
1 vanilla bean, split lengthwise and seeds scraped (optional) |
pinch of kosher salt |
Directions:
1. Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
2. Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
3. Combine the whole eggs and 1 cup granulated sugar in another large bowl. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes. Gently fold in the carrot mixture.
4. Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
5. Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined. Scrape the batter into the prepared pan. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
6. Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl. Drizzle over the cake and let set slightly before serving.
7. Photograph by Con Poulos
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