Torta di carote
Dairy-free carrot cake

Prep time: 15 mins | Total time: 1 hour | Servings: 10

Ingredients

• 250g (8 oz) carrots, peeled
• 250g (8 oz) almonds, peeled
• 150g (5 oz) sugar
• 1 lemon
• 70g (2 oz) plain flour
• 5 eggs
• Icing sugar and lemon juice to glaze (to taste)

Directions

• Preheat your oven to 180°C/350°F
• Finely chop the carrots using a food processor.
• Finely chop the almonds using a food processor.
• Mix these together in a bowl. Add the juice of the lemon and the grated rind.
• Separate the eggs, and put aside the whites.
• Whisk together the sugar with the egg yolks until the resulting mixture is frothy and a pale yellow.
• Add to the carrot and almond mixture, along with the flour. Mix well.
• Beat the egg whites to stiff peaks. Fold carefully into the carrot mixture.
• Bake for 45 minutes, or until a skewer placed in the middle of the cake comes out clean.
• Add lemon juice to icing sugar and use this to glaze the cake while still hot.