Dairy-free Italian carrot and almond cake with lemon glaze
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Dairy-free carrot and almond cake
Hardly a dieter’s cake (five eggs see to that), but with no butter or milk it’s surprisingly light. Carrots and almonds keep it moist, and a quick lemon glaze finishes it off.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings
- Cuisine: Italian
- Diet: Dairy-Free, Vegetarian
Ingredients
- 250 g (9 oz) carrots, peeled
- 250 g (9 oz) blanched almonds
- 150 g (¾ cup) sugar
- 1 organic lemon
- 70 g (½ cup) all-purpose flour
- 5 eggs
- Powdered sugar and lemon juice, for the glaze
Instructions
- Preheat your oven to 180°C (350°F). Grease and line a 24 cm (9 in) round cake pan.
- Finely chop the carrots in a food processor.
- Finely grind the almonds in the food processor.
- Mix the carrots and almonds in a bowl. Add the grated lemon zest and the juice.
- Separate the eggs, setting the whites aside.
- Whisk the egg yolks with the sugar until pale and frothy.
- Add to the carrot and almond mixture along with the flour, and mix well.
- Beat the egg whites to stiff peaks and gently fold them into the carrot mixture.
- Pour into the pan and bake for about 45 minutes, until a skewer inserted in the middle comes out clean.
- Mix powdered sugar with enough lemon juice to make a thick glaze, and spread it over the cake while still hot.
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