Mom's Carrot Cake




Italian Carrot and Nut Cake (yes), without butter, without oil, without gluten but above all basic, soft, rich in taste, like last year's cakes.

* ingredients :

°300 gm freshly grated carrots
°3 whole eggs
°180 g ground hazelnuts (or raw almonds)
°70 g corn starch or potato starch (or flour, if not made)
°130 grams of sugar
°2 sprinkles of cinnamon
°1 pinch nutmeg
°1 teaspoon baking soda or baking powder
°powdered sugar for the end

* instructions :

Preheat the oven to 170 °C (hot air). Line a 20 cm diameter pan with baking paper (or butter and sprinkle with cornstarch)
Separate the whites from the yolks and place the first in a clean bowl or food processor.
Whisking with half  amount of sugar to white, fluffy & semisolid (sugar helps form). It will be stronger and shinier than "snow".
Mix the starch with yeast in a bowl, add the hazelnuts, spices and carrots. to mix together.
Then add the egg yolk and sugar and stir again.
Thoroughly combine 1/3 of the egg white in circular motions from the bottom up and then the remaining egg whites always trying to keeping air firm (even if only little it will all fall naturally).  We get a paste between liquid and soft.
Pour the preparation into the tin, tap and bake for 35 minutes or up to 40 minutes. The dough will rise and turn brown and thread the tip of a toothpick or even a skewer and it should come out almost dry.
It just cools down and then removes it from the mold meticulously. Sprinkle with powdered sugar and garnish with raw carrots and hazelnuts.

Enjoy !