It is moist and not too sweet.
We like it best when made with Nash's sweet organic carrots.
12 oz of fresh carrots peeled and finely grated
8 oz of pure ground almond meal
6 oz cane sugar
2 free range eggs, lightly beaten
2 tsp baking powder
2oz toasted sliced almonds
Preheat oven to 350F
Use an 8"or 10" spring form pan, line base with parchment paper
Put carrots and sugar in a bowl,
mix in almond meal,
baking powder and combine all.
Add beaten eggs and mix.
Pour into lined cake tin and bake for 45-50 mins until center is firm.
Sprinkle toasted, sliced almonds on the top.
We like to cut the cake into 8 serving slices adding a dollop of fresh whipped cream,
some grated carrots and our signature decor is a fresh carrot top!