Heat the oven to 350°F. Grease a 10" springform pan with oil.
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 eggs yolks with the 2 remaining whole eggs.
Add 1 cup of the sugar, cinnamon, vanilla, lemon zest if using and lemon juice. Mix until combined. Stir in the carrots and ground nuts.
In a clean bowl and using a clean whisk attachment, beat the 5 egg whites to soft peaks. Add remaining 2 tablespoons of sugar and continue whipping until stiff peaks form.
Gently fold the egg whites into the carrot batter, a little at a time.
Pour batter into the prepared pan and bake for 50 Minutes, until a cake tester inserted at the center of the cake comes out clean.
Allow to cool for at least 1 hour before removing from the pan. This cake can be made ahead and freezes well.
Ingredients
Directions
Heat the oven to 350°F. Grease a 10" springform pan with oil.
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 eggs yolks with the 2 remaining whole eggs.
Add 1 cup of the sugar, cinnamon, vanilla, lemon zest if using and lemon juice. Mix until combined. Stir in the carrots and ground nuts.
In a clean bowl and using a clean whisk attachment, beat the 5 egg whites to soft peaks. Add remaining 2 tablespoons of sugar and continue whipping until stiff peaks form.
Gently fold the egg whites into the carrot batter, a little at a time.
Pour batter into the prepared pan and bake for 50 Minutes, until a cake tester inserted at the center of the cake comes out clean.
Allow to cool for at least 1 hour before removing from the pan. This cake can be made ahead and freezes well.