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Flourless Cocoa-Cinnamon-Carrot Cake

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Ingredients
  Chopped walnuts 4 Ounce (1 Cup)
  Carrots 4 Medium, peeled and cut into 2-inch pieces to make about 2 cups
  Eggs 6 Large, separated
  Sugar 1 Cup (16 tbs) (3/4 Cup Plus 1/4 Cup)
  Vanilla extract 2 Teaspoon
  Ground cinnamon 1 1⁄4 Teaspoon
  Unsweetened cocoa powder 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Shredded coconut 3⁄4 Cup (12 tbs), toasted
  Finely grated orange peel 1 Teaspoon
  Semisweet chocolate chips 6 Ounce
  Unsalted margarine 3 Tablespoon (Nondairy)
  Light corn syrup 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
Directions

Preheat oven to 375°F.
Grease a 9-inch springform pan.
Line the bottom with a round of parchment or wax paper and grease the paper.
To Make Cake: In a food processor with the metal blade, pulse nuts until finely ground.
Remove to a bowl.
Change to shredding disk and shred carrots.
Remove to sheet of wax paper.
In same processor bowl, (no need to wash it), process egg yolks and 3/4 cup sugar until very thick and creamy, about 1 minute.
Scrape down sides and pulse in vanilla.
Add cinnamon, cocoa, and salt and pulse until mixed.
Add carrots and pulse 6 to 8 times, or until chopped but not pureed.
Add nuts, coconut, and orange peel and pulse 8 to 10 times until incorporated.
In a large mixing bowl with electric mixer, beat egg whites until very soft peaks form.
Slowly add 1/4 cup sugar, beating continuously, until stiff but moist peaks form.
Fold cocoa batter into whites.
Pour batter into prepared pan.
To Bake: Bake for 40 to 50 minutes, or until the sides begin to pull away and a toothpick inserted in the center comes out clean.
Remove to rack and cool 15 minutes.
Go around sides with a sharp knife, remove springform sides, and invert cake onto rack.
Remove springform bottom and paper.
Cool completely. (Cake may be refrigerated up to 3 days or frozen.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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