Nutty Sweet Surrender Carrot Cake - cooking recipe

Ingredients

275 g carrots, peeled and grated
5 eggs, separated,whites beaten stiff
300 g sugar
10 g fresh lemon rind, grated
300 g blanched almonds, ground
60 g all-purpose flour
5 g baking powder
1 pinch salt

Preparation

Pre heat oven to 220 degrees C.
Beat egg yolks and sugar well.
Add lemon rind, ground almonds and carrots.
Mix.
Sift together the flour, baking powder and a pinch of salt.
Add to the carrot mixture.
Fold in the beaten egg whites.
Pour the batter into a well greased and floured tin (20cm round).
Bake in an oven for 50 minutes.
When done, turn out and leave to cool.
Dust with icing sugar.
Decorate as you like and serve.