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|
|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.