Carrot and Almond Cake

A cream cheese glaze gives this healthy carrot and almond cake a sweet finish

You’ll feel virtuous eating this healthy carrot and almond cake packed with vitamin A and magnesium

Ingredients

• 2 ¾ c. / 675 mL ground almonds

• 1 ¾ c. / 425 mL finely grated carrots
• 
¾ c. / 175 mL fine dry bread crumbs

• 1 ¼ tsp. / 6 mL baking powder

• 1 tsp. / 5 mL ground ginger
• 
½ tsp. / 2 mL ground nutmeg
• 
½ tsp. / 2 mL ground cinnamon
• 
6 eggs, separated
• 
1 ¼ c. / 300 mL granulated sugar
• 
2 tsp. 10 mL grated lemon zest

• 3 Tbsp. / 45 mL freshly squeezed lemon juice



Cream cheese glaze:

• 

¼ c. / 60 mL light cream cheese, softened
• 
¼ c. / 60 mL butter, softened

• ½ tsp. / 2 mL vanilla extract

• 1 ½ c. / 375 mL icing sugar, sifted

• Water or milk, if necessary

Instructions

1. Preheat oven to 350°F (180°C).
2. Grease a 13 x 9 -inch (33 x 23-cm) metal baking pan; line bottom with parchment paper.

3. In a medium bowl, combine almonds and carrots.
4. Stir in bread crumbs, baking powder, ginger, nutmeg and cinnamon. Set aside.
5. 
In a large bowl, using an electric mixer on high speed, beat egg whites until stiff peaks form (do not overbeat). Set aside.
6. 
In another large bowl, using an electric mixer on high speed, beat egg yolks and sugar for 2 minutes or until thick and a ribbon trail forms when beater is lifted.
7. Stir in lemon zest and lemon juice.
8. Stir in carrot mixture until well blended.
9. Gently fold in egg whites until fully incorporated.

10. Pour batter into prepared baking pan.
11. Bake in preheated oven for 30 to 35 minutes or until a tester inserted in the centre comes out clean.
12. Let cool completely in pan on a wire rack.
13. Invert cake onto a large plate and remove parchment paper.


Glaze:

1. In a medium bowl, using an electric mixer on high speed, beat cream cheese and butter until smooth.
2. Beat in vanilla.
3. Gradually add icing sugar, beating until smooth and of glaze consistency. If too thick, add ½ to 1 tsp. (2 to 5 mL) water or milk.
4. Drizzle over cooled cake.



Per serving: 254 calories, 12.4 g fat, 3.2 g saturated fat, 108 mg sodium, 32 g carbo-hydrate, 2 g fibre, 6 g protein, 71 mg calcium, 1.2 mg iron. High in magnesium and vitamin A.



Recipe source: Cook! © 2011. Published by Robert Rose.

Originally published in Wellness Matters, Canada Wide Media’s quarterly newsletter on health and wellness.