- 225 g grated carrots
- 225 g (1 cup + 1 tablespoon) sugar
- 6 eggs separated
- 350 g ground almond (not greyish – about 3 ½ cups ground)
- 100 g (2/3 cups) flour
- 2 bananas melted with a fork
- 1 lemon zest
- ½ short teaspoon of salt
- 100 g (½ cups) cream cheese
- Marzipan carrots for garnish (optional)
Step 1: Preheat the oven to 190 ° and mix the grated carrots with flour and almonds in a large bowl. Then, stir in the melted bananas and lemon zest.
Step 2: Mix 1/3 of the sugar with the yolks in a mixer. Then mix the egg whites apart in a clean mixer, adding the remaining sugar until it becomes a tight, shiny meringue. Add the meringue on the yolks, gently stirring with circular motions, bringing material from the bottom to the surface until the mixture is homogenised. Then, in the same way, add the mixture of eggs into the carrot mixture.
Step 3: Empty the mixture in a buttered form or in individual forms. Bake the cake for about 45-55 minutes (about 30 for each). Leave it to cool for 10 minutes and clean it out. Allow to cool and accompany it with cream cheese. Serve it, if you want, with marzipan carrots.
By chef Chrysanthos Chrysanthou