GLUTEN-FREE CARROT CAKE
MAKES 8 SERVINGS.
FOR CAKE---
2 cups shredded carrots
1 tsp finely grated orange zest
1 1/4 cups sugar
1/2 tsp ground ginger
2 cups almond flour
2 eggs plus 3 egg whites
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup potato starch
FOR GLAZE---
Pinch of salt
1 tbs plus 2 tsp orange juice
1 cup powdered sugar
MAKE CAKE---Heat oven to 375 degrees. Coat a bundt pan with cooking spray. Whisk almond flour, potato starch, orange zest, cinnamon, ginger and salt in a bowl, stir in carrots. Combine whole eggs and 1 cup sugar in another bowl. Beat until pale and thick. Fold in carrot mixture. PUT egg whites in another bowl, beat until foamy. Add remaining sugar, beat until stiff glossy peaks form. Fold beaten egg white mixture into carrot mixture until combined. Scrape batter into pan. Bake until cake is done 30 min. Let cool completely in pan, then invert onto a platter. MAKE GLAZE---Whisk powdered sugar, orange juice, and salt in a bowl. Drizzle over cake, let set slightly before SERVING...
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