Flourless Carrot Cake

1. Prepare Pan and Preheat Oven

Preheat the oven to 350 degrees. Line a 9-inch springform pan with parchment paper and lightly grease the sides.

2. Process Almonds and Sugar

In a food processor, combine the unsalted toasted almonds and turbinado sugar. Process until finely ground. Mix in the baking powder, salt, ground cinnamon, ground nutmeg, and lemon zest with a few pulses.

3. Whip Eggs and Sugar

In a stand mixer with a whisk attachment or using an electric beater, whisk the eggs until thickened. Gradually add the organic white sugar and beat until it forms a ribbon. Blend in the vanilla extract.

4. Combine Mixtures and Carrots

Fold the almond mixture and finely grated carrots into the egg mixture, alternating between the two, keeping the air in the batter for a light and airy cake.

5. Bake

Pour the batter into the prepared cake pan, smooth the top, and bake for about an hour or until the top is firm and a toothpick comes out clean.

6. Cool

Allow the cake to rest in the pan on a cooling rack for 10 minutes before releasing it from the springform pan to cool completely. If not serving immediately, wrap in plastic wrap to keep fresh.