This cake uses no potato starch—it gets its body from ground nuts.
7 large eggs
1 cup plus 2 tablespoons sugar, divided
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
zest of 1 lemon (optional)
juice of 1 lemon
5 large carrots, peeled and grated, about 2 1/2 cups
1 1/2 cups finely ground hazelnuts (filberts) or
cottonseed oil, light olive oil or walunt oil for pan
Heat the oven to 350 degrees F. Generously brush a 10-inch 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, the cinnamon, vanilla and the lemon zest, if using, and juice and mix until combined.
Stir in the carrots and hazelnuts or almonds. In a clean bowl and using a clean whisk attachment,
use an electric mixer to beat the 5 egg whites to soft peaks. Add the remaining 2 tablespoons of
sugar and continue whipping until stiff peaks form. Working in batches, gently fold the whites into the carrot batter.
Pour the batter into the prepared pan and bake for 50 minutes, or 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.