CARROT AND ALMOND CAKE

 

  • Cooking Time: 35
  • Servings:
  • Preparation Time:

Backstory

There are carrot cake recipes by the millions out there and this is just my own take... I'm not big on walnuts in my carrot cake so i developed this take on an old classic... I thought it best to try it out first so I did when i worked at St. George's School in Windsor and the kids there loved it...

Ingredients

  • 125g Plain Flour
  • 300g Ground Almonds
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Lemon Zest
  • pinch of salt
  • 300g Soft Brown Sugar
  • 300g Carrots, peeled and grated
  • 4 Eggs, separated

Directions

  • Line, grease and flour your tin.
  • Flour, baking powder, lemon zest and salt in a bowl.
  • Mix the almonds and sugar together then add to the flour mix.
  • Add carrot and yolks to the mix and fold in well.
  • Beat egg whites to stiff peaks.
  • Stir in 1/3 of the mix and then gently fold in the rest.
  • Cooking Temp 180C; Cooking Time 35 mins.
  • To Serve: I tend to be fairly simple when decorating my cakes... i just dredge this with icing sugar...However of course your favorite frosting would be completely acceptable.

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