MAKES: 6 servings
- 1 pound carrots
- ½ cup vegetable oil
- 3 eggs
- 1 cup sugar
- 2 tablespoons almond flour
- 1 cup diced pineapples
- 2 egg whites
- ½ cup plus 1 tablespoon all purpose flour
- ½ cup plus 1 tablespoon whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Unsalted butter for greasing pan
- Confectioners' sugar for dusting
Preheat the oven to 350°. Butter and flour a 10-inch springform pan and set aside.
Finely grate 1 pound of carrots on a box grater, and set aside.
Whisk together vegetable oil, eggs and sugar until pale yellow. Mix in almond flour. Fold in the carrots, diced pineapple and egg whites that have been whipped to stiff peaks. Fold gently so that the egg whites don't deflate. Sift and fold in all-purpose and whole wheat flours. Fold in baking soda and baking powder. Fill the prepared pan with the batter and bake until set, about 50 minutes. Let cool, dust with confectioners' sugar, and serve.
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