Flourless Cocoa-Cinnamon-Carrot Cake
|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)|
|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|
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.)