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2
cakes, 10 inches in diameterEasy
By Bo Friberg
Published 1989
Carrot cakes are probably the best-known survivor of the large group of cakes made with root vegetables—parsnips, potatoes, turnips, and, to a lesser extent, beets—which were popular throughout the eighteenth and nineteenth centuries. This recipe has a lighter composition than the more traditional Carrot Layer Cake. Here, finely ground almonds are used as a binding agent instead of flour. If you do not have ready-made almond flour (almond meal) and are gri