Here’s another great recipe for Carrot Cake that I tried yesterday. I was a bit hesitant with the style of preparation, but I’m loving this cake!


  • 3 carrots, peeled
  • 1/2 cup almonds
  • 2 eggs
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil


  1. Preheat oven to 350 degrees. Spray baking pans (I used 2    6-inch pans) and line the bottom with parchment paper; set aside.
  2. Cut the carrots in 2-inch pieces. Place in a food processor along with the almonds. Pulse for 60 seconds. Add eggs, sugar and vanilla and process for 30 seconds. Combine the dry ingredients and add to the processor. Using the pulse button, gradually add oil and process just until combined. Pour into prepared pan(s). Bake on a low oven rack for 40-45 minutes, or until a pick inserted into the center comes out clean. Let cool 10 minutes before removing from the pan(s) and allowed to cool on a wire rack.


Frosting: (This is the frosting I used, but you may use a favorite of yours if preferred)

  • 2 egg whites
  • 1/2 cup vegetable shortening
  • 1/4 tsp salt
  • 1/2 tsp Almond Extract
  • 3 1/2 cups powdered sugar


  1. In a clean bowl, beat egg whites until stiff; set aside.
  2. In a separate bowl, cream shortening and 2 cups powdered sugar. Add remaining 1 1/2 cups powdered sugar along