A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.
Ingredients
- egg yolks: 5 piece
- ¼ cups white sugar: 1 piece
- ½ cups finely chopped almonds: 1 piece
- carrots: 2 cups (grated)
- lemon, zested and: 1 piece (juiced)
- all-purpose flour: 0.66667 cup
- ½ teaspoons baking powder: 1 piece
- egg whites: 5 piece
- pinch salt: 1 piece
- lemon: 1 piece (juiced)
- confectioners' sugar: 1 cup (or as needed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.
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In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.
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Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.
