Passover Carrot Torte, Grain Free (joan Nathan)

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 7 large eggs
• 1 cup sugar, divided
• 2 tablespoons sugar, divided
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 lemon, juice and zest of, grated
• 2 1/2 cups carrots, peeled and grated (about 5 large carrots)
• 1 1/2 cups finely ground hazelnuts or 1 1/2 cups finely ground almonds

Recipe

• 1 heat the oven to 350 degrees. coat a 10-inch springform pan with cooking spray.
• 2 separate 5 of the eggs into yolks and whites. set aside the whites. in the bowl of an electric mixer fitted with the paddle attachment, beat the 5 egg yolks with the 2 remaining whole eggs. add 1 cup of the sugar, the cinnamon, salt, vanilla and the lemon zest and juice. mix in the carrots and hazelnuts or almonds.
• 3 in a clean bowl and using a clean whisk attachment, use an electric mixer to beat the 5 egg whites to stiff peaks, adding the 2 tablespoons of sugar once the whites are foamy. working in batches, gently fold the whites into the carrot batter.
• 4 pour the batter into the prepared pan and bake for 50 minutes, or until a wooden skewer or cake tester inserted at the center of the cake comes out clean. allow to cool for at least 1 hour before unmolding.