Carrot Almond Cake

1 ½ cups steamed, pureed carrots
6 eggs separated
½ cup vegetable glycerine or 2 cups honey or 2 cups sugar
2 tablespoons ground almonds or 2 tablespoons flour
1 teaspoon grated orange zest (orange part of the rind)
1 teaspoon sea salt
1 tablespoon ground cardamon
Cream cheese frosting (optional)

Heat oven to 350 degrees. Generously butter a 9-inch cake pan (round or square). Combine pureed carrots with egg yolks and glycerine. Mix in ground onions, orange zest, and cardamom. Beat egg whiles in clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 minutes. Cool. Frost with cream cheese frosting, if desired. Makes 8-10 servings.

Oak Ridge Farm

Return to Recipe Page