Flourless Carrot Tea Cake

Preparation info
  • Yield:


    cakes, 10 inches in diameter
    • Difficulty


Appears in

By Bo Friberg

Published 1989

  • About

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