Oven, Whisk, Grater, Electric hand mixer, Spatula, Cake pan
Preheat the oven to 350°F. Separate the egg yolks & whites into 2 bowls.
In a bowl, add egg yolks & sugar. Use a hand mixer or immersion blender to whisk everything together on high speed. You can also whisk vigorously by hand for about 2-3 min!
Rinse & grate the carrots.
In a large bowl, add the creamed sugar & yolk mixture along with flour, almond flour, cinnamon & a pinch of salt. For a flavor boost, add a pinch of espresso powder OR ground ginger (optional).
Fold in the grated carrots.
Add a pinch of salt to the egg whites. Use a hand mixer or immersion blender to beat the egg whites on high speed until they form soft peaks. The consistency will turn foamy, airy & opaque! For an arm workout, this can also be done by hand : - )
Slowly fold the egg whites into the carrot batter.
Add crushed or chopped pecans to the batter (optional). Mix until well-combined.
Grease a loaf pan & pour in the batter. Bake in the oven at 350°F for 40-45 min.
Meanwhile, make the icing. In a bowl, combine cream cheese & powdered sugar. Add a splash of orange blossom water for a bright citrus flavor (optional) or zest 1/2 an orange! Whisk vigorously until smooth & creamy. Chill in the fridge until it's time to serve the cake.
Remove the cake from the oven. Test for doneness with the toothpick trick. Stick it in the center & if it comes out clean you're all set! Allow the cake to fully cool.
Frost the cake. Garnish with orange zest or pecans if desired. Slice, serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Carrot Cake" contains 360 Energy, 14 g of Fat, 51 g of Carbohydrates, 9 g of Protein, 3 g of Fiber.