One day I needed a cake made from celery root and it needed to be gluten free. I found a recipe for this gluten free almond cake and thought it would be a good base for the celery root cake. Celery root has a mild celery taste but is more like a potato when cooked. I thought it would be a good idea to make a carrot cake but substitute part of the carrots with celery root.

Start by preparing the celery root. Looking at the celery root, it was pretty gnarly and hairy on the outside. You need to peel away all the outside bits until you have just the core. Celery root is also pretty hard so grating it is a lot easier if you cut the root into more manageable chunks.

Preheat the oven to 350 degrees F and then begin by separating 4 eggs. In a bowl, place all the yolks. Save the egg whites for later.

To the bowl, add 1/4 cup white sugar and 1/4 cup brown sugar. Beat the eggs and sugar until the sugar has dissolved and the liquid because slightly lighter.

To the egg mixture, add 1 1/2 cup almond flour. Stir the almond flour until it is well mixed.

Add 1/4 cup grated celery root and 1/4 cup grated carrot to the batter. Mix well. Set the batter aside while you prepare the egg whites.

In another bowl, beat the 4 egg whites until it is fluffy and has stiff peaks. This will help give the cake fluffiness and lightness when it bakes.

Mix the whites into the batter and pour it into a 9-inch baking tray. Bake the cake in the preheated oven for 30 minutes. When done, take the cake out and let it rest for 15 min in the pan before placing on a cooling rack.

When cooled, decorate with cream cheese frosting and candied celery root! Enjoy.

Ingredients (makes one 9-inch cake)

• 1/2 cup grated celery root
• 1/2 cup grated carrots
• 1 1/2 cups almond flour
• 4 eggs separated
• 1/4 cup white sugar
• 1/4 cup brown sugar

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