Served at the recent Nia Butterfly Routine Workshop, this low-fat, high nutrient dish won rave reviews. I even liked it, and I am not a huge fan of carrots. It is from the famous Lake Austin Spa and Resort, which alone should inspire you to try it!  I made it vegan by using egg replacer, available at health food stores.

Ingredients

¼ cup (plus a little extra) plain bread crumbs

1 cup whole raw almonds, with skins

1 cup egg substitute (or 4 eggs with egg replacer)

¾ cup sugar

½ pound finely shredded carrots

1 ½ tablespoons dark or amber rum

1 teaspoon pure almond extract

2 teaspoons baking powder

1 teaspoon grated lemon zest

½ teaspoon salt

2 tablespoons confectioners’ sugar

1 teaspoon grated nutmeg

1 ½ cups fat-free whipped topping (optional)

Preparation

Preheat oven to 350 F. Combine breadcrumbs and the almonds in a food processor and process until finely ground, but not paste.  Set aside.  Combine the egg substitute and sugar in a mixing bowl and beat on high speed with mixer for 2 minutes.  Add the ground nut mixture, carrots, rum,almond extract, baking powder, lemon zest, and salt. Beat or mix until all ingredients are incorporated. Spray a 9-inch springform pan with cooking spray, then dust with some bread crumbs. Pour the batter into the pan.  Bake at 350 F for 40-45 minutes.  Remove from the oven and cool. Remove the side from the springform pan and dust the top of the cake with confectioners’ sugar and nutmeg.  Serve with a dollop of whipped topping.  Yield:  16 servings

Nutritional Information

Calories:  132

Fat: 5g (less if you use egg replacer)

Protein: 4g

Carbohydrate:  17g

Sodium: 185mg