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 (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!