italian carrot cakerating:
from the Web Chef
9 oz (250 g) almonds
1 cup (250 ml) sugar
9 oz (250 g) carrots, shredded or finely chopped in a food processor
1/4 lb (110 g) lady fingers or sliced pound cake toasted in a warm oven until crisp and finely crumbled
2 1/2 tsp (12 ml) baking powder
1 Tbs (15 ml) Amaretto liqueur (optional)
1/4 tsp (1 ml) salt
4 eggs, separated
whipped cream for garnish (optional)
process the almonds and sugar in an electric blender or food processor until very finely chopped. Transfer to a large mixing bowl and add the shredded carrots, crumbled lady fingers, baking powder, optional Amaretto liqueur, salt, and egg yolks. Mix to thoroughly combine.Whip the egg whites until they form stiff peaks and fold into the carrot mixture. Pour into a greased 10-inch (25 cm) springform pan and bake in the top of a preheated 350F (180C) oven for 50 to 60 minutes, until a knife blade inserted in the centre comes out dry.
cool on a wire rack until lukewarm before removing from the pan. Serve at room temperature with whipped cream if desired.