Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Very moist and very delicious morning or afternoon tea snack

Ingredients Nutrition


  1. Beat the egg yolks with the lemon zest and sugar until light and creamy.
  2. Stir in the grated carrot, almonds, flour and salt.
  3. Beat the eggwhites until they hold stiff peaks and fold lightly into the carrot mixture.
  4. Pour into a well greased 23cm round cake tin and bake in a preheated 180C oven for about 1 hour, or until firm in the centre.
  5. Decorate with whipped cream and serve.


Most Helpful

I eat a health full diet and this one sounds like it may be the one. I say this without having yet cooked it but can't wait.

lee obrien January 28, 2004

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