1 medium carrot
3 eggs
3/4 cup (chopped) of almonds
a pinch of salt
1 medium carrot
3 eggs
3/4 cup (chopped) of almonds
a pinch of salt
Cook the carrots in cold water until tender
Drain and puree through a potato ricer
Let cool
Beat the egg whites until snowy white
Add yolks one at a time, without stopping to beat
Add the almonds and salt
Beat until well combined
Gradually add the cooked carrot, beating until a smooth batter forms
Pour the batter into a greased and floured loaf pan and bake in a medium preheated oven.