Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.

Gallery

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square baking dish or 9 inch Bundt pan.

    Advertisement
  • In a large bowl, whip egg yolks and sugar with an electric mixer until light and fluffy. Stir in the almonds, carrots,1 lemon's juice and zest, flour and baking powder. In a separate bowl with a clean beater, whip egg whites with a pinch of salt until they can hold a peak. Fold egg whites into the carrot batter. Pour into the prepared cake pan.

  • Bake for 50 minutes, or until a small knife inserted into the center comes out clean. For icing, mix the remaining lemon's juice with confectioners' sugar until it can be drizzled easily from a spoon. Pour over the cake while warm or cooled. If making in a Bundt pan, remove from the pan before glazing.

Nutrition Facts

309 calories; protein 8.2g; carbohydrates 44.9g; fat 12.8g; cholesterol 85.4mg; sodium 101mg. Full Nutrition
Advertisement