Carrot Almond Cake Recipe
Summary
Ingredients
| 3 to 4 medium-size carrots, peeled and grated | ||
| 1 2/3 cups whole almonds, with skins, ground | ||
| 1 1/4 cups dry bread crumbs, unseasoned | ||
| Ground cinnamon | 1 Teaspoon | |
| Eggs | 6 | |
| Sugar | 1 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Confectioner's Glaze | ||
Directions
Grease a 9- x 2-inch round or a 10- x 6-inch baking dish.
Line the bottom with parchment paper.
Place carrots and almonds in a large bowl; thoroughly blend in bread crumbs and cinnamon.
Combine eggs and sugar in a large mixer bowl.
Beat until lemon colored.
Add lemon juice.
Pour over the carrot mixture and stir thoroughly.
Pour into the prepared dish.
Microwave at HIGH 6 to 9 minutes, rotating dish 1/2 turn during cooking.
Let stand directly on counter 5 to 10 minutes before removing from pan.
Turn out on a cake rack; cool.
Wrap in plastic or foil and chill to mellow before glazing with Confectioner's Glaze.
Line the bottom with parchment paper.
Place carrots and almonds in a large bowl; thoroughly blend in bread crumbs and cinnamon.
Combine eggs and sugar in a large mixer bowl.
Beat until lemon colored.
Add lemon juice.
Pour over the carrot mixture and stir thoroughly.
Pour into the prepared dish.
Microwave at HIGH 6 to 9 minutes, rotating dish 1/2 turn during cooking.
Let stand directly on counter 5 to 10 minutes before removing from pan.
Turn out on a cake rack; cool.
Wrap in plastic or foil and chill to mellow before glazing with Confectioner's Glaze.
Chef
