UnlockFood.ca
Français

Carrot and Almond Cake

Makes 18 servings

Ground almonds add a pleasant texture to this unique carrot cake.

Ingredients

2 3/4 cups ground almonds 675 mL
1 3/4 cups finely grated carrots 425 mL
3/4 cup fine dry bread crumbs 175 mL
1 1/4 tsp baking powder 6 mL
1 tsp ground ginger 5 mL
1/2 tsp ground nutmeg 2 mL
1/2 tsp ground cinnamon 2 mL
6  eggs, separated 6 
1 1/4 cups granulated sugar 300 mL
2 tsp grated lemon zest 10 mL
3 tbsp freshly squeezed lemon juice 45 mL
     
  Cream Cheese Glaze  
1/4 cup light cream cheese, softened 60 mL
1/4 cup butter, softened 60 mL
1/2 tsp vanilla extract 2 mL
1 1/2 cups icing sugar, sifted 375 mL
  Water or milk, if necessary  
  • Preheat oven to 350°F (180°C)
  • 13- by 9-inch (33 by 23 cm) metal baking pan, greased, bottom lined with parchment paper

Instructions

Step 1
In a medium bowl, combine almonds and carrots. Stir in bread crumbs, baking powder, ginger, nutmeg and cinnamon. Set aside.

Step 2
In a large bowl, using an electric mixer on high speed, beat egg whites until stiff peaks form (do not overbeat). Set aside.

Step 3
In another large bowl, using electric mixer on high speed, beat egg yolks and sugar for 2 minutes or until thick and a ribbon trail forms when beater is lifted. Stir in lemon zest and lemon juice. Stir in carrot mixture until well blended. Gently fold in egg whites until fully incorporated.

Step 4
Pour batter into prepared baking pan. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack. Invert cake onto a large plate and remove parchment paper.

Step 5
Glaze: In a medium bowl, using electric mixer on high speed, beat cream cheese and butter until smooth. Beat in vanilla. Gradually add icing sugar, beating until smooth and of glaze consistency. If too thick, add 1⁄2 to 1 tsp (2 to 5 mL) water or milk. Drizzle over cooled cake.

Tips

Be sure not to omit the lemon juice; the acid nicely balances the sweetness of this cake.
Unlike many traditional carrot cakes, this one does not rise in the middle only to settle in later. Rather, it bakes evenly, so be sure to spread the batter evenly in the pan. 

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 254
19%
Fat / Lipides 12.4 g
Saturated / saturés 3.1 g
+ Trans / trans
Cholesterol / Cholestérol 70 mg
5%
Sodium / Sodium 109 mg
11%
Carbohydrates / Glucides 32 g
8%
Fiber / Fibres 2 g
Sugars / Sucres 25 g
Protein Protéines 6 g
23%
Vitamin A / Vitamine A
3%
Vitamin C / Vitamine C
6%
Calcium / Calcium
9%
Iron / Fer
High in: Magnesium and vitamin A
Diabetes Food Choice Values:
2 Carbohydrates 
2 1⁄2 Fats
Did you know?
Under the skin of citrus fruit is a white spongy layer called the pith. It’s very bitter, so when you’re zesting citrus fruits, be careful not to include any pith in your zest.
 
Contributor
Susan Eredics, British Columbia
© Cook! Dietitians of Canada. 2011. Published by Robert Rose Inc.

Spinach Salad

Open-Face Tuna Sandwich with Pesto