Moist and light carrot cake
This cake is a little different than the average carrot cake and is flavoured with lemon zest, carrots and ground almonds.
Ingredients
Serves: 12
- 3 eggs, separated
- 150g caster sugar
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons fresh lemon juice
- 110g grated carrots
- 170g ground almonds
- 4 tablespoons plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 90g icing sugar
- 1 tablespoon lemon juice
Method
Prep:30min ›
Cook:45min ›
Ready in:1hr15min
- Preheat oven to 180 C / Gas 4. Grease and flour a 23cm round cake tin.
- Beat egg yolks and sugar until thick. Add lemon juice, zest, carrots, almonds, flour, baking powder and salt. Mix well.
- In a separate bowl, beat egg whites until stiff and fold into yolk mixture. Pour batter into prepared tin.
- Bake in preheated oven for 45 minutes. Let cool.
- Meanwhile, make the icing. Beat icing sugar with lemon juice until smooth. Spread all over the cake once cool.
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Reviews & ratings
Average global rating:
(41)
Reviews in English (33)
This is a delicious cake. By far the best and easiest carrot cake recipe I have made. I doubled the recipe and baked it in a 9x13 pan and it came out great. My only complaint was that the glaze was very thick and hard to spead evenly on the cake. - 24 Apr 2000 (Review from Allrecipes US | Canada)
i loved this recipe so much that the cake isn't completely finished, and i'm about to make another. and another thing i love about it, is that there is no oil, butter, or shortening in it. but i did find it just a bit too lemon-y. - 13 Apr 2002 (Review from Allrecipes US | Canada)
Sooooooooooooo yummy & moist . . . I was looking for a recipe that was light - the ones in the recipe books looked really dense and heavy - and this really hit the spot. My favourite recipe from this site so far. So why didn't I give it 5 stars? Well, I had to change a few things . . . I halved the sugar, and replaced half the ground almonds with raisins and chopped walnuts. And I didn't ice it. With those adjuctments it was definately full marks, but as I had to make those changes myself I felt I could only give it a four. Anyway, definately try this recipe! I promise it's well worth it! - 05 Apr 2005 (Review from Allrecipes US | Canada)