Flourless Carrot Bundt Cake

• Cooking spray
• 2 cups almond flour
• 1/2 cup kosher potato starch
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 2 cups shredded carrots (3 to 4 large carrots)
• 2 large eggs plus 3 egg whites
• 1 1/4 cups granulated sugar
• 1 cup confectioners' sugar
• 1 tablespoon plus 2 teaspoons fresh orange juice
• 1 vanilla bean, split lengthwise and seeds scraped (optional)
• Pinch of kosher salt

1. Make the cake: Preheat the oven to 375 degrees F. Coat a 10-inch Bundt pan with cooking spray.
2. Whisk the almond flour, potato starch, orange zest, cinnamon, ginger and salt in a large bowl; stir in the carrots.
3. Combine the whole eggs and 1 cup granulated sugar in another large bowl.
4. Beat with a mixer on medium-high speed until pale and thick, about 3 minutes.
5. Gently fold in the carrot mixture.
6. Put the egg whites in another large bowl and beat with a mixer on medium-high speed until just foamy.
7. Gradually add the remaining 1/4 cup granulated sugar and beat until stiff, glossy peaks form, 6 to 8 more minutes.
8. Gently fold the beaten egg white mixture into the carrot mixture in 3 additions until just combined.
9. Scrape the batter into the prepared pan.
10. Bake until the cake springs back when pressed and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
11. Transfer to a rack and let cool completely in the pan, then invert onto a platter.
12. Make the glaze: Whisk the confectioners' sugar, orange juice, vanilla seeds and salt in a bowl.
13. Drizzle over the cake and let set slightly before serving.
14. Photograph by Con Poulos

cooking spray, almond flour, starch, orange zest, ground cinnamon, ground ginger, kosher salt, carrots, eggs, sugar, sugar, orange juice, vanilla bean, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/flourless-carrot-bundt-cake-recipe.html (may not work)