Carrot Cake
Prep:
30 minutes
|
Cook:
50 minutes
8-12 servings
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Medium
Ingredients
6 eggs, separated
1 cup honey
1½ cups cooked carrot purée
1 TBSP grated orange rind
1 TBSP fresh orange juice
3 cups almond flour
2 tsp cinnamon
1 tsp ground ginger
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6 eggs, separated
237 ml honey (300 grams)
246 grams cooked carrot purée
1 TBSP (15 ml) grated orange rind
1 TBSP (15 ml) fresh orange juice
300 grams almond flour
2 tsp cinnamon
1 tsp ground ginger
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Rating
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Dietary Therapies
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 325°F (165°C)
- Beat the egg yolks and honey together.
- Mix in carrot puree, orange rind, orange juice, almond flour and spices.
- Beat the egg whites until stiff and fold in.
- Spoon into a greased loose bottomed 9-inch (23-cm) springform pan.
- Bake for about 50 minutes or until a skewer inserted into the center of the cake comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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Nutritional Info
Storage
Store in the fridge to keep firm.
Notes
Top with candied orange (see related recipes)
Used with permission from
SCD RecipeRelated Recipes
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