“From Asparagus to Zucchini”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 12 cups steamed and pureed carrots
  • 6 eggs, separated
  • 2 cups honey (1/2 cup vegetable glycerin) or 2 cups sugar (1/2 cup vegetable glycerin)
  • 2 tablespoons ground almonds
  • 1 teaspoon orange zest
  • 1 teaspoon salt
  • 1 tablespoon ground cardamom
  • cream cheese frosting (optional)

Directions

  1. Heat oven to 350. Grease a 9-inch cake pan.
  2. Combine pureed carrots with egg yolks and glycerin.
  3. Mix in ground almonds, orange zest, salt and cardamom.
  4. Beat egg whites until stiff and fold into carrot mixture. Spread in pan.
  5. Bake until springy, about 45 minutes.
  6. Cool. Frost with cream cheese frosting if desired.

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