Carrot, Almond, and Orange Cake

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"gâteau aux amandes, carottes et zestes d'orange. Texture dense aux multiples saveurs en 1 bouchée !"
-- @birdfoodandco

A Note from Feedfeed

This light carrot and almond cake incorporates beaten egg whites into the batter for an airy cake easy to whip up for a laid back brunch or afternoon tea.  

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  • Recipe Card

Recipe Card

ingredients

  • 2/3 cup brown sugar
  • 1 3/4 cup ground almonds
  • 1 cup all-purpose flour
  • 5 eggs, yolks and whites separated
  • Zest of 1 orange
  • 2 carrots, grated
  • Pinch of salt

Method

  • Step 1

    Preheat the oven to 390ºF (200ºC). Grease and flour a cake mold.

  • Step 2

    In a bowl, whisk together the yolks with the brown sugar. Add the ground almonds, flour, orange zest and grated carrots. Mix to combine.

  • Step 3

    In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold into the flour mixture and transfer the batter to the prepared mold.

  • Step 4

    Lower oven temperature to 375° (180ºC) and bake the cake for 30 to 35 minutes until a toothpick inserted comes out clean. Let cool before removing from mold.