Easy Carrot Torte

This week FN Dish (Food Network's blog -) has asked us to post some yummy carrot recipes.  This Easy Carrot Torte is a little outside the box, yet surprisingly delicious. When researching recipes or looking for inspiration, I often flip through My New York Times Menu Cookbook that was published in 1966 by Craig Claiborne (Flourless Chocolate Cake-Gluten Free).  There's nothing like consulting the classics and to find some incredible recipes, that I may tweak here and there.

My Carrot Torte recipe is a little different from Craig's, but it was definitely my motivation.  A torte is generally defined as a multi layered cake, baked in a spring form pan and very often the flour is substituted by bread crumbs or nuts.  Whipped egg whites are folded in, to create a light and airy texture that is simply magical. To make this torte easy and fool proof I used flour - but very little of it.  A mere 1/2 cup.  This lightly spiced carrot torte is the perfect accompaniment for a cup of hot tea in the afternoon or it can be dressed up with some fresh whipped cream for an elegant after dinner dessert. This torte was devoured in one afternoon by me, my son and daughter.  I had one slice, my daughter two and my son...about five (he is 5'11").  Proof of tastiness! *Quick note - I have a 10" spring form pan and I really wish I had an 8" one (it's on my shopping list!).  This torte came out wonderful with a delicate texture.  However, with an 8" or 9" pan you would get a higher cake that would be very pretty.

Easy Carrot Torte

By Liz Hughes

Seves 6 to 8

Prep Time: 20 minutes

Bake Time: 30 minutes

Ingredients

• 4 large eggs, separated
• 1 cup sugar
• 1 cup grated carrot
• 1 lemon , zested
• 1 tablespoon lemon juice
• 1/2 cup flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• Powdered sugar for dusting

Cooking Directions

1. Preheat oven to 325 degrees F. Grease and flour a 9" or 10" springform pan.
2. In a medium bowl, beat egg yolks until pale yellow and creamy in texture. Slowly beat in sugar until thoroughly combined.
3. Lightly beat in carrot, lemon zest, lemon juice, flour, cinnamon, nutmeg and baking powder.
4. In a separate medium bowl, whip egg whites until foamy and add salt. Continue beating egg whites until stiff but not dry. They should be a glossy white.
5. In small batches fold the egg whites into the carrot mixture.
6. Pour the batter into the pan and gently even out on top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. Gently separate the edges of the cake from the pan with a knife and then remove the rim. Let cool and sprinkle with powder sugar through a small sifter.

Check out other wonderful carrot recipes from food blogger's participating in FN Dish's Fall Fest:

Feed Me Phoebe: Carrot Cake Pancakes
Napa Farmhouse 1885: Fresh Carrot, Banana and Peach Smoothie
Red or Green: Honey Glazed Roasted Carrots with Cayenne Pepper
And Love It Too: Carrot Cake Blondies with Cinnamon Coconut Butter
Virtually Homemade: Easy Carrot Torte
Made By Michelle: Carrot Apple Bread
In Jennie's Kitchen: Carrot Persimmon Cake
Devour: Roasted Carrots with Cumin and Coriander
The Sensitive Epicure: Chimichurri Carrots
Domesticate Me: Carrot Cake Whoopie Pies with Maple Cream Cheese Frosting
The Heritage Cook: Roasted Maple Dilled Carrots and Shallots
FN Dish: 10 New Ways to Devour Carrots