Carrot Cake

Step 1

Preheat the oven to 180°C. Separate the egg yolks from the whites into 2 mixing bowls. Set the whites aside.

Step 2

In a bowl add : the egg yolks & sugar.* Whisk them together using a hand mixer or by hand for about 2-3 min. *Check out our tips for this step

Step 3

Rinse & grate the carrots.

Step 4

In a mixing bowl, add : the yolk / sugar mix, ground almonds, flour, a pinch of salt, ground cinnamon & a pinch of ground ginger, if you have some. Stir, using a spatula.

Step 5

Add the grated carrots & mix to combine.

Step 6

In the mixing bowl with the reserved egg whites, add a pinch of salt. Beat the egg whites until soft peaks form.

Step 7

Slowly fold the egg whites into the carrot batter, using a spatula.

Step 8

Roughly chop the nuts & add them to the cake batter.

Step 9

Grease a loaf tin (we used a 29 x 10 cm dish here) with oil & pour in the cake batter. Bake for 45 min at 180°C.

Step 10

Meanwhile, make the icing (optional). In a mixing bowl, add : the cream cheese, orange blossom water & icing sugar. Delicately stir until combined & shiny. Set aside in the fridge until it's time to serve the cake.

Step 11

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. Leave the Carrot Cake to cool before removing it from the tin & topping it with the icing. Enjoy !