For carrot cake lovers, this cake tastes just as good as the original, moist and delicious. Frost with your favorite cream cheese frosting and you can hardly tell the difference.
Makes 1 9-inch round cake.
Ingredients:
*3 cups of almond flour
*1 1/2 cups of carrots
*1/2 cup of honey
*6 eggs (yolks and whites separate)
*1 tablespoon of orange rind (grated)
*1 tablespoon of orange juice
Directions:
Prep: Preheat oven to 325 degrees Fahrenheit. Spray a 9 inch spring form pan with cooking spray.
First, cook the carrots until tender, then puree in a blender or food processor. Next, separate the 6 eggs. Beat the egg yolks and mix in with the 1/2 cup of honey. Stir in the cooked pureed carrots along with the tablespoons of grated orange rind and orange juice. Fold in the 3 cups of almond flour. In a separate bowl, using an electric mixer, beat the 6 egg whites until stiff peaks form. Gently fold the egg whites into the batter. Pour batter into the prepared spring form pan. Bake until toothpick inserted in the middle comes out clean, a little under an hour. Allow the cake to cool in the pan for 15 minutes before removing it to a wire rack. Frost as desired when completely cool.