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Ingredients
| eggs: 5 (yolks) |
| lemon zest: 1 tsp |
| carrots (grated): 1 1/4 cups (finely grated) |
| almonds: 250 g (ground) |
| caster sugar (superfine): 1 cup |
| self-rising flour (sifted): 1/2 cup |
| salt: 1/2 tsp |
| eggs: 5 (whites) |
| light whipping cream (whipped) |
Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- Beat the egg yolks with the lemon zest and sugar until light and creamy.
- Stir in the grated carrot, almonds, flour and salt.
- Beat the eggwhites until they hold stiff peaks and fold lightly into the carrot mixture.
- Pour into a well greased 23cm round cake tin and bake in a preheated 180C oven for about 1 hour, or until firm in the centre.
- Decorate with whipped cream and serve.