I love everything about this cake. Not only is it flourless, but it uses less than one cup of sugar for the entire recipe. This cake smelled like carrot cake long before it was even in the oven, and the taste is exactly what you would expect carrot cake to taste like; light, spiced, and sweet. The texture is also pleasing; it's cake, made from ground almonds, and the outer crust has a delicate and nutty crunch. I was amazed. You can make this cake with ground walnuts or pecans, too. Yum.
Heat oven to 350.
Blend together well in food processor:
1 1/2 cups ground UNsalted almonds
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup brown sugar
1/8 tsp. salt
1 tsp. vanilla
fresh lemon zest from one lemon
Set aside.
Grate 2 cups fresh carrot and set aside.
In a large mixing bowl combine 4 large eggs + 1/3 cup brown sugar. Beat with electric mixer for a good, long, time - until the mixture is thick. Really, really thick. Thick enough so that it forms a ribbon when the beaters are lifeted from the bowl.
Alternately add the carrot and the almond mixture until all is combined.
Pour into prepared Pans:
- To bake as cupcakes:
Spray the muffin pan with oil and bake for 20 minutes or until a toothpick inserted comes out clean. I made ini cupcakes. They were super yummy.
- To bake as a cake or a loaf:
Spray the baking dish well with oil and line with parchment and spray with oil again. Use a spring-form pan if you have one. (I made this as a cake and didn't line the pan with parchment; the cake ended up sticking to the bottom!) Bake for 45 minutes and check. The cake is done when a toothpick inserted comes out clean.
Homemade Cream Cheese Frosting:
1/4 cup butter
8 ounces cream cheese
2/3 cups agave
1 teaspoon vanilla
3 Tablespoons cream
Cream together until smooth and well combined.
Set in fridge to thicken, then stir again before frosting cupcakes.
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