Flourless Carrot Cake

• 1 1/2 cups (1/2 pound) unsalted toasted almonds
• 1/4 cup raw brown (turbinado) sugar
• 1 1/2 teaspoons baking powder
• 18 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons grated lemon zest
• 4 large eggs
• 13 cup organic white sugar
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots (about 10 ounces)

1. Heat the oven to 350 degrees with a rack in the middle.
2. Oil a 9-inch springform pan, and line it with parchment.
3. Lightly oil the parchment.
4. Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade.
5. Blend until the almonds are finely ground.
6. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
7. Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater.
8. Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula.
9. Beat in the vanilla.
10. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
11. Scrape the batter into the prepared cake pan.
12. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan.
13. A toothpick inserted into the center of the cake should come out clean.
14. Remove from the heat, and allow to cool on a rack for 10 minutes.
15. Run a knife around the edges of the pan, and carefully remove the spring form ring.
16. Allow the cake to cool completely, then wrap tightly in plastic.

almonds, brown, baking powder, salt, cinnamon, nutmeg, lemon zest, eggs, white sugar, vanilla, carrots

Taken from cooking.nytimes.com/recipes/1013341 (may not work)