[ Fabrizio Oddone > Italian Recipes > * | Italiano: Torta di Carote | Site Map | What's New ]

Carrot Cake

Beat the egg yolks with the sugar until creamy; add the finely minced carrots, the crushed almonds, mix, add the crushed amaretti, the flour, the yeast and lastly fold the egg whites (previously beaten until stiff).

Put the mixture in a pan greased with butter (or use parchment paper); sprinkle with sugar and put in the hot oven (180°C = 356°F) for 30/35 minutes. It should rise and form a little crust.

It may be served with a glass of dry Marsala or Porto.

Thanks to Silvia Bernuzzi. Recipe from Trentino.

This page was last built with Frontier on a Macintosh on Sat, Apr 20, 2002 at 8:27:00 PM by
Fabrizio Oddone, fab@kagi.com