Carrot Cake

Step 1

Preheat the oven to 180°C. Separate the egg yolks & whites into 2 bowls.

Step 2

In a bowl add egg yolks & sugar. Use a hand mixer or immersion blender to whisk everything together on high speed. You can also whisk vigorously by hand for about 2-3 min!

Step 3

Rinse & grate the carrots.

Step 4

Combine flour, ground almonds, cinnamon & a pinch of salt.

Step 5

(Optional: for a flavor boost, add a pinch of espresso powder OR ground ginger.)

Step 6

Fold in the grated carrots.

Step 7

Add a pinch of salt to the egg whites. Use a hand mixer or immersion blender to beat the egg whites on high speed until they form soft peaks. The consistency will turn foamy, airy & opaque! For an arm workout, this can also be done by hand : - )

Step 8

Slowly fold the egg whites into the carrot batter.

Step 9

Add crushed or chopped pecans to the batter (optional). Mix until well-combined.

Step 10

Grease a loaf pan & pour in the batter. Bake in the oven at 350°F for 40-45 min.

Step 11

Meanwhile, make the icing. In a bowl, combine delicately cream cheese & powdered sugar. Do not whip, otherwise the icing will not remain compact. Add a splash of orange blossom water for a bright citrus flavor (optional).

Step 12

Whisk vigorously until smooth & creamy. Chill in the fridge until it's time to serve the cake.

Step 13

Remove the cake from the oven. Test for doneness with the toothpick trick. Stick it in the center & if it comes out clean you're all set! Allow the cake to fully cool.

Step 14

Frost the cake. Garnish with orange zest or pecans if desired. Slice, serve & enjoy!