Wednesday, June 22, 2011

Oh So Light Carrot Cake

Here is another luscious dessert that Andrew prepared the day I returned from Fond du Lac.  What a guy--after contending with falling trees, no electricity and picking up debris for days, he turned on the oven and turned out this cake.  It's from one of his many clipped newspaper recipes but he wasn't sure which paper and he has had it for awhile.  In fact, the clipping is starting to yellow.

The cake is very light in texture.  So light, in fact, that our neighbor decided she'd have a second piece.  

Light(er) Carrot Cake

7 large eggs
1 cup plus 2 Tbsp sugar
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
Grated zest and juice of one lemon
5 large carrots, peeled and grated - about 2 1/2 cups
1 1/2 cups finely ground almonds

350 degree oven
Coat a 10" springform pan with cooking spray.

1.  Separate five of the eggs and set aside the whites.  In a large mixer bowl fitted with the paddle attachment, beat the egg yolks with the two remaining whole eggs.  Add one cup of the sugar, the cinnamon, salt, vanilla, lemon zest and juice.  Thoroughly mix then add in the carrots and almonds.
2.  In a clean bowl, using the whisk attachment, beat the five egg whites (adding the remaining two Tbsp of sugar when they are foamy) until they form stiff peaks.  Gently fold the whites into the carrot batter.
3.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean.  Cool for one hour before unmolding.

Enjoy topped with a little whip cream and fresh strawberries.  Excellent!