Zesty Almond Carrot Cake

Zesty Almond Carrot Cake

This delightful Zesty Almond Carrot Cake combines the nuttiness of almonds with the natural sweetness of carrots and a refreshing lemon glaze, making it a perfect treat for any occasion.

Ingredients

• 4 pieces egg yolks
• 1 cup grams sugar
• 1 cup grams ground almonds
• 1 cup grams grated carrots
• 1/4 cup lemon juice
• 1 tablespoon lemon zest
• 1 cup grams flour
• 1 teaspoon baking powder
• 4 pieces egg whites
• a pinch salt
• 1 cup grams confectioners' sugar

Method

1. Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch square baking dish or a Bundt pan.
2. In a large mixing bowl, utilize an electric mixer to whisk together egg yolks and sugar until light and fluffy. Add in ground almonds, grated carrots, fresh lemon juice, and zest from one lemon. Mix in the flour and baking powder until well combined.
3. In a different bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Carefully fold the whipped egg whites into the carrot mixture, ensuring not to deflate the batter.
4. Pour the batter into the prepared baking pan and level the surface.
5. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. For the glaze, mix the leftover lemon juice with confectioners' sugar until it's smooth and drizzly.
6. Once the cake is out of the oven, drizzle the glaze over it while it's warm or let it cool first. If using a Bundt pan, gently remove the cake before applying the glaze.