The original recipe can be found here

• Unsalted toasted almonds – 1 1/2 cups
• Raw brown (turbinado) sugar – 1/4 cup
• Baking powder – 1 1/2 tsp
• Salt – 1/8 tsp
• Cinnamon – 1 tsp
• Freshly grated nutmeg – 1/2 tsp ( put in 1/4 tsp)
• Grated lemon zest – 2 tsp ( i used 1 tsp)
• Large eggs – 4
• Organic white sugar – 1/3 cup ( used white sugar )
• Vanilla extract – 1 tsp
• Finely grated carrots – 2 cups

Combine the almonds and the brown sugar in a food processor . 

Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together. 

Beat the eggs until thick.  Add the sugar, and continue to beat for some time till the mix turns frothy . Beat in the vanilla

Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time. 

Pour the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch . A fork inserted into the center of the cake should come out clean. 

Remove from the heat, and allow to cool on a rack for 10 minutes.  Dust with Icing  Sugar ! Allow the cake to cool completely, then wrap tightly in plastic.

The cake was perfectly moist, fluffy and very delicate tasting ! In fact it tasted even better after being refrigerated !


So here’s wishing a very Happy, Prosperous  & Joyous  2011