Torta Di Carote

• 1/2 lb. (250 gr) small carrots
• 5 eggs, separated
• 1 cup (190 gr) sugar
• 1 cup (170 gr) almond powder
• Zest of 1 lemon
• Pinch of salt
• 2 tBsp (2 cuilliere a soupe) unbleached flour or rice flour
• 2 tBsp (3 cl) rum

1. Wash and peel the carrots, then grate them onto a cloth. Spread them out, cover with another cloth and let stand for about an hour to dry out. Whip the egg whites and sugar to a stiff meringue. Gently fold in, one at a time, the carrots, almonds, lemon zest, flour and salt, and egg yolks. Gently stir in the rum. Butter and dust a cake pan with flour and pour in the mixture. Bake at 350 F for about 40 min. Remove from the oven and from the cake pan and let cool on a rack. Frost it with a mascarpone spread or lemon icing.
2. Lemon icing
3. 150 g confectioner's sugar
4. 2 tBsp (3 cl) fresh lemon juice
5. A few drops of bitter almond extract (optional)
6. Mix together for 1 minute then cover the top of the cake using a pastry brush. Put in a hot oven for 1 minute to set the icing.

carrots, eggs, sugar, almond powder, lemon, salt, cuilliuere ue soupe, rum

Taken from www.epicurious.com/recipes/member/views/torta-di-carote-50032434 (may not work)