Almond Carrot Cake With Vanilla Icing - cooking recipe

Ingredients

3/4 lb carrots, peeled and grated
2 None limes, zested and juiced
1 oz fresh ginger, peeled and finely grated
4 cups ground almonds
2/3 cup all-purpose flour
2 tsp baking powder
9 None eggs, separated
1 cup sugar
2 tsp vanilla extract
1 None vanilla pod
1 cup butter, softened
2/3 cup powdered sugar
1 1/3 lbs cream cheese

Preparation

Preheat oven to 350\u00b0F. Toss carrots in 3 tbsp lime juice. Mix ginger with ground almonds in a bowl. Add sifted flour and baking powder. Beat egg whites in 2 batches until stiff, gradually adding sugar and vanilla extract. Stir beaten egg yolks gently into egg whites.
Grease and flour a 13 x 9 in cake pan. Fold the carrots and ginger almond mixture into the eggs until combined and pour batter into pan. Bake for 30 mins. Remove from oven and allow to cool.
To make the icing, score vanilla bean in half lengthwise and scrape out seeds. Beat butter and powdered sugar until smooth, stir in vanilla. Stir in cream cheese. Ice the cooled cake and sprinkle with lime zest.