Carrot Cake - Paleo

By Mouretsu

This is a moist and delicious carrot cake with a hint of orange. Very much like a 'real cake'.

Ingredients

• 6 eggs, separated
• 1/2 cup honey (or less)
• 1 1/2 cups carrots, cooked and pureed
• 1 Tlbs grated orange rind
• 1 Tlbs frozen orange juice
• 3 cups almond flour

Preparation

Step 1

Preheat over to 325° F.

Beat the egg yolks and honey together. Mix in carrot puree, orange rind, orange juice and almond flour. Beat the egg whites until stiff and fold in.

Spoon into a greased loose bottomed 9 inch springform pan. Bake for about 50 minutes or until a skewer inserted into the centre of the cake comes out clean.

Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Source: Partridge
From: http://www.inform.dk/djembe/scd/scdrcp01.html
Patti Vincent comment: It was plenty sweet to me. It's a VERY moist cake. I think anything could be put in place of the carrots too. Pumpkin, zucchini etc., since the vegetable is pureed first.