Name: Almond carrot cake
Cook time: 75 min
Total time: 75 min
Yield: 16
Ingredients: 5 eggs, separated; 1 teaspoon finely grated lemon rind; 1 1/4 cup (275g) caster (superfine) sugar; 2 cup (480g) firmly packed, coarsely grated carrot; 2 cup (240g) ground almonds; 1/2 cup (75g) self-raising flour; 2 tablespoon roasted slivered almonds; Cream cheese frosting; 100 gram (3 ounces) cream cheese, softened; 80 gram (2½ ounces) unsalted butter, softened; 1/2 cup (80g) icing (confectioners') sugar; 1 teaspoon lemon juice

Almond carrot cake

This dense, moist almond carrot cake has a delicious lemon cream cheese frosting. If you prefer, you can use orange juice and zest in place of lemon in both the cake and frosting.

Serves 16

Cook

1H 15M

Ingredients

5 eggs, separated

1 teaspoon finely grated lemon rind

1 1/4 cup (275g) caster (superfine) sugar

2 cup (480g) firmly packed, coarsely grated carrot

2 cup (240g) ground almonds

1/2 cup (75g) self-raising flour

2 tablespoon roasted slivered almonds

Cream cheese frosting

100 gram (3 ounces) cream cheese, softened

80 gram (2½ ounces) unsalted butter, softened

1/2 cup (80g) icing (confectioners') sugar

1 teaspoon lemon juice

Method

1.Preheat oven to 180°C/350°F. Grease deep 20cm (8-inch) square cake pan; line base with baking paper.

2.Beat egg yolks, rind and sugar in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl; stir in carrot, ground almonds and sifted flour.

3.Beat egg whites in small bowl with electric mixer until soft peaks form; fold into carrot mixture, in two batches. Pour mixture into pan.

4.Bake cake about 1¼ hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.

5.Meanwhile, make cream cheese frosting. Beat cream cheese and butter in small bowl with electric mixer until light and fluffy; gradually beat in icing sugar and juice.

6.Spread cold cake with frosting; sprinkle with slivered almonds.

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