Crunchy carrot cake

Crunchy carrot cake

Ing-

Unsalted toasted almonds 1 ½ cups         raw brown sugar ¼ cup

Baking pdr 1 ½ tsp           salt 1/8 tsp     cinnamon 1 tsp

Freshly grated nutmeg ½ tsp        grated lemon zest 2 tsp

Large eggs 4         white sugar 1/3 cup       vanilla extract 1 tsp    

finely grated carrots 2 cups

method

heat the oven to 350 deg F with a rack in the middle. Oil a pan, & line it with parchment. Lightly oil the parchment.

Combine the almonds & brown sugar in a food processor. Blend untol the almonds are finely ground. Add the baking pdr, salt, cinnamon, nutmeg, lemon zest & pulse together. Beat the eggs until thick.

Add the white sugar & continue to beat until the mixture is thick & forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture & the carrots in 3 alternating additions & slowly beat/ fold in each time.

Scrape the batter into the prepared cake pan. Place in the  oven & bake one hour until firm to touch. Remove from the heat & allow to cool on a rack for 10 minutes. Allow to cake to cool completely, then wrap in plastic sheet & serve it the next day. It will keep for 5 days in the refrigerator if wrapped airtight.