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Ingredients
Unsalted butter and flour for pan
2 cups whole unpeeled almonds
½ cup crushed amaretti cookies
2 teaspoons baking powder
4 eggs, separated
¼ cup sugar
Grated zest of 1 lemon
Few drops almond extract
½ cups carrots (about 5 medium), peeled and coarsely grated
Confectioners' sugar for dusting
Nutritional analysis per serving (8 servings)
20 grams carbs; 83 milligrams cholesterol; 300 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 5 grams fiber; 142 milligrams sodium; 11 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Finely grind the almonds in a nut grinder, coffee grinder or blender.
- Step 2
In a large mixing bowl, stir together the ground almonds, amaretti and baking powder. In another bowl, beat the egg yolks with the sugar until pale yellow and creamy, and then stir in the lemon zest and almond extract. Add yolk mixture to the almond mixture, along with the grated carrots, and stir just until combined.
- Step 3
In a large, clean mixing bowl, beat the egg whites until stiff and gently fold them into the egg mixture. Pour into the prepared pan, and bake on the middle level of the oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean. Remove from oven and let cool on a rack.
- Step 4
Run a knife around the sides of the pan, release and transfer cake to a dish. Dust with confectioners' sugar, and serve at room temperature. (It keeps well at room temperature, wrapped in aluminum foil.)
Private Notes
Comments
I used five eggs for very light texture. Lacking Amaretti, I used extra 1/2 cup almond flour and more almond extract. 2 cups of carrots. Very successful cake.
The original recipe in Viana La Place's cookbook calls for 2-1/2 cup grated carrots--not 1/2 cup.
Can you just use almond flour instead of grinding almonds. And what substitute can you use for amaretti cookies?
I made this but definitely want a second shot to fine tune. I liked the texture and moist but lacked the rich flavor I associate with carrot cake. The only changes I made were vanilla extract instead of almond and no Almond biscuits so used graham crackers. Oh and iced with a cream cheese frosting.
I used five eggs for very light texture. Lacking Amaretti, I used extra 1/2 cup almond flour and more almond extract. 2 cups of carrots. Very successful cake.