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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a very tasty carrot cake that I obtained from a Sunday School classmate over twenty years ago. I still make it often and it is always a hit with everyone. Enjoy Ingredients:
1-1/2 cups whole blanched almonds |
1 cup granulated sugar |
1 pound carrots |
1 large lemon |
1 stick butter softened |
2 large egg yolks |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
4 tablespoons plus 3/4 teaspoon potato starch |
1 teaspoon cinnamon |
1/8 teaspoon salt |
1/2 teaspoon freshly grated nutmeg |
6 large egg whites |
1/4 cup superfine granulated sugar |
Directions:
1. Preheat oven to 350 then grease a round cake pan and line bottom with greased parchment paper.
2. In a shallow baking pan toast nuts in one layer in middle of oven until golden about 10 minutes.
3. Transfer to a bowl and cool completely then leave oven on.
4. In a food processor finely grind nuts with 1/4 cup granulated sugar.
5. In food processor fitted with medium shredding disk shred carrots.
6. Grate zest of lemon.
7. In bowl with an electric mixer beat together butter and remaining sugar until light and fluffy.
8. Add yolks, extracts and zest then beat until combined well.
9. In another bowl stir together ground nuts, 4 tablespoons starch, cinnamon, nutmeg, and salt.
10. Beat nut mixture into butter mixture then beat in carrots.
11. In a bowl with cleaned beaters beat whites until they just hold stiff peaks.
12. Stir 1/3 whites into batter to lighten and fold in remaining whites gently but thoroughly.
13. Pour batter into cake pan and smooth top.
14. Bake cake in middle of oven until top is springy and cake pulls from sides of pan.
15. Cool cake in pan on a rack.
16. Run a sharp small knife around edge of pan to loosen and invert cake onto a plate.
17. Peel off parchment and invert cake onto a platter right side up.
18. In an electric spice grinder grind remaining starch with superfine sugar until powdery.
19. Sift over cake then serve.
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