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Best Recipe For Carrot Cake

This is the best recipte for carrot cake because it comes from my granny. Serve this cake at a party and tell everyone that it is your great-grandmother's secret recipe. They won't believe you got it off the internet anyway, so make the story a good one. Perhaps she brought it with her from the Old World -or stole it from a kitchen witch deep in a swamp somewhere!

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The Best Recipe for Carrot Cake Ever

Ingredients

1 1/2 cups (350 mL) sliced toasted almonds
1 cup (250 mL) white sugar
1 pound (500 g) carrots
1 tablespoon (15 mL) lemon zest
1/2 cup (125 mL) butter, room temperature
2 large egg yolks
1 teaspoon (5 mL) vanilla extract
1 teaspoon (5 mL) almond extract
4 tablespoons plus 3/4 teaspoon (63 mL) cake flour
1 teaspoon (5 mL) cinnamon
1/2 teaspoon (2.5 mL) nutmeg
6 large egg whites
1/4 cup (60 mL) confectioner’s sugar

Directions

Preheat oven to 350°F and butter a square cake pan. Sprinkle sliced toasted almonds on the bottom of the pan and set aside. Beat together butter and white sugar until thoroughly combined, then add egg yolks, vanilla, almond extract, and zest. Beat until thoroughly combined.

In a second bowl, whisk together flour, cinnamon, nutmeg, and salt. Pour dry ingredients into wet ingredients, add carrots, and mix well.

In a third bowl, beat egg whites until they hold stiff peaks, gently fold them into the batter until just combined. Pour batter into the prepared cake pan and bake for 50 minutes. Cool cake in the pan on a rack for 15 minutes, then gently loosen and turn out onto the rack to finish cooling. Powder with confectioner’s sugar.

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