Torta Di Carote


1/2 lb. small carrots
5 eggs, separated
1 cup sugar
1 cup peeled almonds, ground
1 lemon
1 tsp. cornstarch
1 oz. rum
butter flour

How to make the Carrot Cake:

Wash and peel the carrots, then grate them onto a cloth. Cover with another cloth and let stand for about an hour to dry. Whip the egg whites and sugar to a stiff meringue. Fold in the carrots, almonds, lemon zest, cornstarch, and the egg yolks one at a time. Add the rum, stirring gently. Butter and dust a cake pan and pour in the mixture. Bake at 350’F for about 40 mins. Let cool before serving.

Serves 4