for 16 pieces

Cake

300 g	coarse cane sugar
4	egg yolks
2 tbsp	water, hot
300 g	carrots, finely grated
300 g	ground almonds
1	organic lemon, use grated zest and all of the juice
½ tbsp	cinnamon
1 ½ tsp	ground cardamom
¼ tsp	ground cloves
80 g	white flour
1 tsp	baking powder
4	egg whites
2 pinch	salt

Icing

100 g	cream cheese (e.g. Philadelphia)
150 g	icing sugar
1 tsp	vanilla sugar
2 tsp	cinnamon
2 tsp	milk

How it's done

Cake

Using the whisk on a hand mixer, beat the sugar, egg yolks and water in a bowl for approx. 3 mins. until light and fluffy. Stir the carrots and all the other ingredients up to and including the ground cloves into the mixture. Combine the flour and baking powder and add to the mixture. Beat the egg whites with the salt until stiff, carefully fold into the mixture using a rubber spatula. Transfer the cake mixture to the prepared tin.

Bake

for approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack. Place the cake on a sheet of baking paper along with the rack.

Icing

Combine the cream cheese, icing sugar and vanilla sugar. Set aside 1 tbsp. Pour the rest over the cake, allowing the mixture to cover the top and run down the sides. Add the cinnamon and milk to the remaining mixture, drizzle over the icing in a zigzag pattern. Refrigerate the cake for approx. 1 hr. before serving.

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