Carrot Cake

Carrot Cake

This is a moist and delicious carrot cake with a hint of orange. Very much like a 'real cake'.

6 eggs, separated
1/2 cup honey (or less)
1 1/2 cups carrots, cooked and puréed
1 Tlbs grated orange rind
1 Tlbs frozen orange juice
3 cups almond flour

Preheat over to 325° F.
Beat the egg yolks and honey together. Mix in carrot purée, orange rind, orange juice and almond flour. Beat the egg whites until stiff and fold in. Spoon into a greased loose bottomed 9 inch springform pan. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Source: Partridge <raparch[at]>
From: [now dead]

Patti Vincent comment: It was plenty sweet to me. It's a VERY moist cake. I think anything could be put in place of the carrots too. Pumpkin, zucchini etc., since the vegetable is puréed first.

See picture here: Paleo kitchen experiments: carrot and orange cake []
recipe picture
Ammi at Not Just a Man's World