|Sugar||1 1⁄4 Cup (20 tbs)|
|Unblanched almonds||2 Cup (32 tbs), grated (12 Ounces)|
|Grated raw carrots||2 Cup (32 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|All-purpose flour||3⁄4 Cup (12 tbs) (1/2 Cup Plus 2 Tablespoons)|
|Lemon glaze||6 Tablespoon|
|Marzipan carrots||1⁄2 Small, split in half lengthwise|
Beat egg yolks and sugar together until very thick.
Stir in 1 1/2 cups of the grated almonds, carrots, and lemon peel.
Sprinkle flour over carrot mixture and fold in until just blended.
Using a clean bowl and beater, beat egg whites until stiff, not dry, peaks are formed.
Lightly fold half the beaten egg whites into carrot mixture; fold in remaining egg white.
Turn into well-greased and floured (bottom only) 9-inch springform pan.
Bake at 300Â°F about 70 minutes, or until torte tests done.
Cool and remove from pan as directed for tortes.
Spread torte with Lemon Glaze, covering sides lightly.
Immediately press remaining grated almonds onto sides of torte.
To garnish, arrange marzipan carrot halves, cut side down, spoke-fashion around top of torte.