Carrot almond cake

• 1 1/2 cups steamed, pureed carrots
• 6 eggs, separated
• 2 cups honey or sugar
• 2 tablespoons ground almonds or 2 tablespoons flour
• 1 teaspoon grated orange zest (orange part of the rind)
• 1 teaspoon sea salt
• 1 tablespoon ground cardamom
• cream cheese frosting (optional)

Heat oven to-350 degrees. Generously butter a 9-inch cake pan (round or square). Combine pureed carrots with egg yolks and honey. Mix in ground almonds, orange zest, salt, and cardamom. Beat egg whites in clean, separate bowl until stiff and fold into carrot mixture. Spread in pan. Bake until springy, about 45 minutes. Cool. Frost with cream cheese frosting, if desired. Makes 8-10 Servings. Recipe from Oak Ridge Farm