Recipe courtesy of Michele Urvater
Total:
1 hr 15 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees. Line the bottom of an 8 inch round cake pan with parchment, butter and lightly dust the sides with flour.

Beat yolks, lemon rind and sugar until light and creamy looking. Blend in carrots, almonds and flour. Whip egg whites until glossy and stiff but not cottony looking. Fold them into the batter and transfer to the cake pan. Sprinkle with pine nuts and bake for 45 minutes.

Cool on a cake rack and remove from pan. Dust with confectioners' sugar before serving.

IDEAS YOU'LL LOVE

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Barefoot Carrot Salad

Recipe courtesy of Ina Garten

Brussels Sprouts with Dried Cranberries and Almonds

Recipe courtesy of Trisha Yearwood

Ginger Carrot Soup

Recipe courtesy of Guy Fieri

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting

Recipe courtesy of Nancy Fuller

Mascarpone Cheesecake with Almond Crust

Recipe courtesy of Giada De Laurentiis

Panfried Grouper with Almonds

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Blackberry-Almond Cobbler

Recipe courtesy of Damaris Phillips

Carrot-Ginger Dressing

Recipe courtesy of Gourmet Magazine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking