Carrot Cake

recipe

• 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 (we used a 29 x 10 cm dish here) & 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
  Once the loaf is golden, plant the tip of a knife into the center of the loaf. If it comes out clean, the loaf is ready, otherwise, bake it for another 2-3 min.
• Step 14
  Remove the cake from the pan. Add the Icing & garnish with orange zest or pecans if desired. Slice, serve & enjoy!