Carrot Cake

Method

• 1)

  Preheat oven to 180C.

• 2)

  Grate carrots, weigh out 350g into a mixing bowl.

• 3)

  Add almond meal to mixing bowl.

• 4)

  In a separate bowl add honey, sugar and yolks of 5 eggs together and mix.

• 5)

  Separate egg whites into another bowl and whisk until soft peaks.

• 6)

  Make well in centre of flour/carrot mix and pour yolk/ sugar mix in.

• 7)

  Add in 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, zest of 3 lemons and 1 teaspoon of bicarb and mix through.

• 8)

  Fold in egg whites gently.

• 9)

  Grease a tin with butter, add baking paper then grease again.

• 10)

  Pour mixture in and flatten out with spatula.

• 11)

  Put into oven on 180C for approx 50 mins or until skewer comes out clean.

• 12)

  For frosting mix icing sugar, cream cheese, zest of 1 lemon and vanilla extra into a bowl whisk it.

• 13)

  Add juice of 2 cheeks of lemon and whisk it again.

• 14)

  Place in fridge until cake cooked and cooled.

• 15)

  When cake cooked, leave out to cool for at least an hour.

• 16)

  Smear frosting on top and finish with a sprinkle of chopped almonds.