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Carrot Almond Cake

  Carrots 4 Medium, peeled and grated
  Whole almonds 1 2⁄3 Cup (26.67 tbs), with skins, ground
  Unseasoned dry bread crumbs 1 1⁄4 Cup (20 tbs)
  Ground cinnamon 1 Teaspoon
  Eggs 6
  Sugar 1 1⁄4 Cup (20 tbs)
  Lemon juice 2 Tablespoon
  Confectioners glaze 1⁄4 Cup (4 tbs) (adjust quantity as needed)

Grease a 9- x 2-inch round or a 10- x 6-inch baking dish.
Line the bottom with parchment paper.
Place carrots and almonds in a large bowl; thoroughly blend in bread crumbs and cinnamon.
Combine eggs and sugar in a large mixer bowl.
Beat until lemon colored.
Add lemon juice.
Pour over the carrot mixture and stir thoroughly.
Pour into the prepared dish.
Microwave at HIGH 6 to 9 minutes, rotating dish 1/2 turn during cooking.
Let stand directly on counter 5 to 10 minutes before removing from pan.
Turn out on a cake rack; cool.
Wrap in plastic or foil and chill to mellow before glazing with Confectioner's Glaze.

Recipe Summary

Lacto Ovo Vegetarian
Cook Time: 
3 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3282 Calories from Fat 1289

% Daily Value*

Total Fat 152 g233.2%

Saturated Fat 19 g95.2%

Trans Fat 0 g

Cholesterol 1268.9 mg423%

Sodium 1070.3 mg44.6%

Total Carbohydrates 417 g139%

Dietary Fiber 41.5 g166%

Sugars 315.7 g

Protein 99 g198.5%

Vitamin A 844.9% Vitamin C 47.3%

Calcium 103.8% Iron 103.1%

*Based on a 2000 Calorie diet

Carrot Almond Cake Recipe