for 12 pieces

Carrots

2 tbsp	coarse cane sugar
200 g	carrots, cut lengthwise into slices approx. 2 mm thick
1 tbsp	miso paste

Cake mixture

150 g	butter, soft
100 g	coarse cane sugar
3	eggs
250 g	carrots, finely grated
2 tbsp	miso paste
120 g	white flour
80 g	cornmeal
2 tsp	baking powder
50 g	shelled ground almonds
50 g	flaked almonds, roasted
1 tbsp	ginger powder

Icing

2 tbsp	icing sugar
1 tsp	water

How it's done

Carrots

Sprinkle the sugar over the prepared cake tin. Spread the carrot slices with miso paste, place on the sugar.

Cake mixture

Place the butter and sugar in a bowl, mix using the whisk attachment on a mixer. Add the eggs one at a time and continue to beat until the mixture becomes lighter in colour. Stir in the carrots and miso paste. In a bowl, mix the flour with all the other ingredients up to and including the ginger powder, stir into the mixture. Spread the batter over the carrot slices in the tin.

To bake

Approx. 45 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the tin frame, tip the cake out onto a cooling rack and remove the baking paper.

Icing

Combine the sugar and water in a small bowl, glaze the lukewarm cake with the mixture, leave to cool.

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