Ground almonds add a pleasant texture to this unique carrot cake.
|2 3/4 cups||ground almonds||675 mL|
|1 3/4 cups||finely grated carrots||425 mL|
|3/4 cup||fine dry bread crumbs||175 mL|
|1 1/4 tsp||baking powder||6 mL|
|1 tsp||ground ginger||5 mL|
|1/2 tsp||ground nutmeg||2 mL|
|1/2 tsp||ground cinnamon||2 mL|
|1 1/4 cups||granulated sugar||300 mL|
|2 tsp||grated lemon zest||10 mL|
|3 tbsp||freshly squeezed lemon juice||45 mL|
|Cream Cheese Glaze|
|1/4 cup||light cream cheese, softened||60 mL|
|1/4 cup||butter, softened||60 mL|
|1/2 tsp||vanilla extract||2 mL|
|1 1/2 cups||icing sugar, sifted||375 mL|
|Water or milk, if necessary|
- Preheat oven to 350°F (180°C)
- 13- by 9-inch (33 by 23 cm) metal baking pan, greased, bottom lined with parchment paper
In a medium bowl, combine almonds and carrots. Stir in bread crumbs, baking powder, ginger, nutmeg and cinnamon. Set aside.
In a large bowl, using an electric mixer on high speed, beat egg whites until stiff peaks form (do not overbeat). Set aside.
In another large bowl, using electric mixer on high speed, beat egg yolks and sugar for 2 minutes or until thick and a ribbon trail forms when beater is lifted. Stir in lemon zest and lemon juice. Stir in carrot mixture until well blended. Gently fold in egg whites until fully incorporated.
Pour batter into prepared baking pan. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack. Invert cake onto a large plate and remove parchment paper.
Glaze: In a medium bowl, using electric mixer on high speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add icing sugar, beating until smooth and of glaze consistency. If too thick, add 1⁄2 to 1 tsp (2 to 5 mL) water or milk. Drizzle over cooled cake.