Ingredients:

125g Carrots boiled and blended

200g Carrots grated

Rind of 1 lemon

125g yolks

100g Castor sugar

380g egg whites

100g castor sugar

200g hazelnuts

100g almonds

100g cake flour

10g baking powder

Pinch of salt

Method:

·         Whisk the egg yolks and first portion of sugar until light and fluffy

·         In a clean bowl whisk the egg whites to stiff peak stage whilst gradually adding the second castor sugar

·         Combine the two egg mixtures along with the blended carrots and grated carrots , gently fold in

·         Fold in the blended nuts

·         Fold in the sifted flour and baking powder and salt

·         Place into a greased tin and bake at 180 until golden

Cream cheese frosting

·         6 cups sifted icing sugar

·         180ml butter

·         450g cream cheese

·         5ml vanilla essence

·         The juice of one lemon squeezed

Method

 ·         Cream the butter and the cream cheese

·         Add the icing sugar

·         Add the vanilla and lemon juice

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