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Almond Cake

Original Recipe from Nourishing Traditions
Prep Time 15 mins
Cook Time 45 mins
Course Dessert


  • 4 egg yolks, at room temperature the best eggs you can find!
  • ½ cup rapadura  (or natural sweetener of choice)
  • Zest of one organic lemon
  • 1 tsp organic almond extract
  • 1 cup grated carrots
  • 1 cup almonds, processed into a coarse meal (I used my food processor for this!)
  • 1 tbsp arrowroot (In a pinch, you could substitute corn starch).
  • ½ tsp sea salt
  • 4 egg whites, at room temperature
  • 4 tbsp walnuts


  • Preheat your oven to 350 degrees. Then, generously butter and flour your cake pan of choice (9 inch square pan would be perfect!). Beat the egg yolks and rapadura together in a mixer for a few minutes, then add in the lemon zest, almond extract, carrots, ground almonds, arrowroot and sea salt. 
  • In a separate, clean bowl, beat together the egg whites and a small pinch of sea salt until stiff.
  • Gently fold the egg whites into the almond mixture. Fold, people. Gently fold. Don't mix. Fold.
  • Pour into your buttered/floured cake pan. Sprinkle your chopped walnuts on top of the cake and bake for about 45 minutes, until nice and golden. Once it's cooled, you can remove it from the pan, and eat to your hearts content.
Keyword Almond, cake