|All this for one rodent.|
3/4 c. sugar
1 (6-oz) package blanched almonds (slivered, sliced, or whatever is fine) or 6 oz almond meal
⅜ lb (AKA 6 oz.) carrots
1 large lemon
3 eggs, separated
Heat oven to 350°. Grate the rind off the lemon and juice it. Grind the almonds and carrots (if using a food processor, grind the almonds to a powder, empty it, and then put in the carrots with the yolks). Mix the yolks, carrots, and almonds, lemon rind, and lemon juice. Beat the egg whites stiff, and gently stir in a couple of spoonfuls, one at a time, to soften the batter. Fold in the rest of the whites and bake in a greased square or round pan until firm and it springs back in the center when gently pressed, around 30-40 minutes.
I actually doubled this recipe and brought it to the family reunion. After all, it's perfectly sensible to take a recipe you've never made which involves doing things you've never done (I've never done the ground nuts for flour swap and have no idea how it works), double it, and then serve it to relatives who will never live it down if it comes out badly. I love my family dearly, but they have a habit of holding onto embarrassing stories like other people hold onto wedding china. If you do anything stupid and a blood relation is a witness, my family will not let it drop until you are dead. And even then, someone at the funeral will not get more than two sentences into the eulogy before says "When he was three, he used to...."
|I briefly had it set too tight. On the bright side, apparently I can make my own nut butters!|
|That's a lot of ground-up almonds.|
|That's an ironically unnatural-looking orange.|
|Behold, all the ingredients besides the egg whites!|
|And the resulting paste which tasted really good.|
|Now inflated with egg whites!|
|Ready to cook! You can see the extra batter splops in the center from my sister-in-law (who doesn't have the same views on cake batter) decided I hadn't put enough into the pan.|
|I think my mom's oven might be a little uneven.|
As you can see, me, my mother, and my brother's wife all nipped out a little piece to make sure it was good. I think my mom put it best: "It's a really good lemon cake, but you might as well not tell people you put the carrots in."
And indeed, it was a really good lemon cake. I thought I might just leave out the carrots next time, but Mom pointed out that the cake might be dry without them. It was really nice, and very tender. It almost crumbled when lifted out of the pan.
And now, I'd like to share a special Book of Cookrye secret for when you need to have your cake sliced very neatly and arranged very nicely on a tray: let your mom do it for you!
This was by far the best carrot cake I've made. Everyone who tried it at the reunion liked it. So even if you don't feel like coming up with ground almonds and all that, I highly suggest lemon and almond extracts instead of the flavors in the carrot cake recipe of your choice (why not try this one?).
As an added bonus, we happened to have ice cream in the freezer the night I made it. Since I didn't want to wash another bowl and also happened to have just iced the cake...
|I regret nothing.|
I also made a second recipe for the reunion, but I'm not going to share it yet because someone else will be making it for the...