Adapted from "La Dolce Cucina" by Anna Bruni Seldis (Collier 1974) Note: The four eggs supply about 840 milligrams of cholesterol, which could boost the amount of cholesterol circulating in the blood of some people. Heat apricot preserves in a small pan over low heat just until melted and brush thoroughly over the cake. Bake at 325 degrees for 50 minutes, or until toothpick inserted in center comes out clean. Grease and flour a 9-inch springform pan and pour in batter. Stir in bread crumbs, baking powder and lemon rind. (Makes 1 layer total calories: 2,466) 3/4 pound carrots 2 cups almonds 1/2 cup fine bread crumbs 2 teaspoons baking powder Grated rind of 1 lemon 4 eggs, separated 1/4 cup sugar 1/3 cup pine nuts (for the glaze) 1/4 cup apricot preserves Grate carrots. Of course, piling it with cream cheese frosting or adding a lot more sugar and creaming in plenty of butter would really satisfy a cranky sweet tooth. It becomes much more dessert-like with a brushing of apricot preserves, and even more so with the addition of raisins or well-drained crushed pineapple to the batter. But frankly, carrot cake lovers may not accept it as cake at all it is more the texture of a nut muffin - crunchy and slightly dry - and tastes intensely healthy. This Italian carrot cake, with very little sugar, no added fat and the nutritional boost of almonds and pine nuts, is more appropriate to guilt reduction than the more typical American carrot cake. It is a dessert that pretends to be a little more healthful than others, though that claim would be hard to defend. Jean Carper Italian Carrot-Almond Torte In recent years, the carrot cake has challenged the chocolate chip cookie for the hearts of Americans. This recipe provides about 40,000 IUs of vitamin A, enough to fulfill the recommended dietary allowance for eight days. Note: The combination of cooking and pureeing carrots is the best way for people to absorb the most vitamin A.
*Gue'rard is a three-star French chef, the father of cuisine minceur and master of cooking light. The non-diet-conscious might want to add more butter or to stir in some soft butter at the end. (Serves 4 calories per portion: 79) 1 1/4 pounds carrots, cut up 2 teaspoons butter Salt and pepper to taste Boil carrots in salted water to cover for 20 minutes. Its texture has a pleasant graininess almost like couscous rather than the smooth velvetiness of a butter-rich traditional puree. Michel Gue'rard's* Carrot Puree This light, low-fat puree tastes like pure carrot, a lovely fresh and simple taste. But one of the delights of growing up is to discover even more ways of going for the carrot gold. The only vegetable I would eat was a carrot, freshly grated moments before through the small holes of the grater - a fluffy pile of orange shreds, light, cold, moist as snow I still love carrots this way. Then there's Bugs Bunny, the Great Communicator of Carrot Power for generations of children, who vied with the spinach-promoting Popeye the Sailor for the super-veggie sweepstakes in the popular imagination. The blunt-ended carrot, for example, was specially developed so as not to perforate plastic shopping bags in supermarkets. While the fragile tomato is bred by commercial growers for durability, carrots are bred for shape. More than 3.5 billion pounds of carrots are marketed in the U.S. Today, carrots are a major player in the vegetable market. The sturdy root acclimated so well that it quickly spread beyond garden walls and now runs wild - which accounts for the abundance of Queen Anne's Lace - the haut jardinier term for wild carrots - in the countryside. Unlike the two new-world vegetables - the beet and the potato - that were adopted by the old world, the carrot was brought from Europe to the Americas by the first colonists. The best flavor and brightest color is near the skin, which is why carrots should be scraped only lightly. Carrots are sweet: 10 to 15 percent sugar, a higher sugar content than any other vegetable except beets.
In the United States and Europe, the premier health chic dessert is a lush piece of carrot cake. In some parts of India, the most popular beverage is chilled carrot tea with hot peppers. Japanese masters can turn the golden-orange root into a fishnet with a few moments' worth of cuts. Chinese chefs can carve a single large carrot into a one-piece sculpture of fighting boars.
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