Torta di Carote

Name: Torta di Carote (Carrot Cake)
Cuisine: Italy
Ingredients: Whipped cream topping made with 1 cup heavy cream and 1 teaspoon granulated sugar (optional); Whipped cream topping made with 1 cup heavy cream and 1 teaspoon granulated sugar (optional); 4 large eggs, separated; ¼ teaspoon salt; Whipped cream topping made with 1 cup heavy cream and 1 teaspoon granulated sugar (optional); 1 tablespoon butter for greasing the pan; 1 teaspoon cream of tartar (sold by drugstores as potassium bitartrate) mixed with 1½ teaspoons bicarbonate of soda, or 2½ teaspoons baking powder; 1 teaspoon cream of tartar (sold by drugstores as potassium bitartrate) mixed with 1½ teaspoons bicarbonate of soda, or 2½ teaspoons baking powder; 1 tablespoon Amaretto liqueur; 1 teaspoon cream of tartar (sold by drugstores as potassium bitartrate) mixed with 1½ teaspoons bicarbonate of soda, or 2½ teaspoons baking powder; 1 cup plus 2 tablespoons granulated sugar; 9 ounces shelled, unpeeled almonds; ¼ pound ladyfingers, made crisp in a 325°F oven for 20 minutes; 9 ounces carrots, peeled and cut up into 1-inch pieces; 9 ounces shelled, unpeeled almonds

Carrot Cake

Preparation info

6 to 8
Portions

Difficulty
Medium

Appears in

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

About

The outstanding features of this butterless, flourless carrot cake are its consistency—firm, but not leaden, satisfyingly chewy, yet moist; and its flavor—nutty, aromatic, and fresh.

Ingredients

9 ounces shelled, unpeeled almonds
1 cup plus 2 tablespoons <

Europe
Italy
Cake
Dessert
Vegetarian

Method

Turn on the oven to 350°F.
Put the almonds and sugar in a food processor or blender and chop very fine. Transfer to a mixing bowl large enough to accommodate later all the other ingredients.
Chop the carrots as fine as possible in the processor or blender and add to the bowl, mixing them with the almonds.
Break up the ladyfingers into small