Dairy-free carrot cake
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Dairy-free carrot cake
Hardly a dieter’s cake – the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 1 minute
- Yield: 10
Ingredients
- 250g (8 oz) carrots, peeled
- 250g (8 oz) almonds, peeled
- 150g (5 oz) sugar
- 1 lemon
- 70g (2 oz) plain flour
- 5 eggs
- Icing sugar and lemon juice to glaze (to taste)
Instructions
- Preheat your oven to 180°C/350°F
- Finely chop the carrots using a food processor.
- Finely chop the almonds using a food processor.
- Mix these together in a bowl. Add the juice of the lemon and the grated rind.
- Separate the eggs, and put aside the whites.
- Whisk together the sugar with the egg yolks until the resulting mixture is frothy and a pale yellow.
- Add to the carrot and almond mixture, along with the flour. Mix well.
- Beat the egg whites to stiff peaks. Fold carefully into the carrot mixture.
- Bake for 45 minutes, or until a skewer placed in the middle of the cake comes out clean.
- Add lemon juice to icing sugar and use this to glaze the cake while still hot.
