Carrot Cake

This unusual American Jewish made with eggs, carrots ground almonds. The finished cake has a moist consistency rather like

cheesecake.

1 teaspoon butter

6 eggs, separated

8 oz. sugar 12 oz. carrots, cooked and pureed

1 tablespoon grated orange rind

1 tablespoon brandy 12 oz. ground almonds

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C). With the butter, grease a 9-inch loose-bottomed cake tin.

In a medium-sized bowl, beat the egg yolks with a wire whisk until they begin to thicken. Gradually add the sugar and continue beating until the mixture is thick and creamy. Add the carrot puree, orange rind, brandy and almonds and stir to

mix thoroughly.

In a large bowl, beat the egg whites with a wire whisk or a rotary beater until they form stiff peaks. With a metal spoon

or rubber spatula fold the egg whites into the carrot mixture.

Pour the mixture into the cake tin and bake in the centre of the oven for about

50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and leave it to cool in the tin for 15 minutes. Turn the cake out on to a wire rack.

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