Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
- In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
- Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.96 Kcal (1264 kJ) | ||
| Calories from fat | 103.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 68.2mg | 23% | |
| Sodium | 74.37mg | 3% | |
| Potassium | 310.4mg | 7% | |
| Total Carbs | 44.28g | 15% | |
| Sugars | 33.82g | 135% | |
| Dietary Fiber | 2.87g | 11% | |
| Protein | 8.68g | 17% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 90.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 255.79 Kcal (1071 kJ) | ||
| Calories from fat | 87.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.75g | 18% | |
|---|---|---|---|
| Cholesterol | 57.77mg | 23% | |
| Sodium | 63mg | 3% | |
| Potassium | 262.94mg | 7% | |
| Total Carbs | 37.51g | 15% | |
| Sugars | 28.65g | 135% | |
| Dietary Fiber | 2.43g | 11% | |
| Protein | 7.35g | 17% | |
| Vitamin C | 5.3mg | 10% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 76.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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