Carrot Cake Yeah!

Have a great Monday!

To start this week, I'm posting my recipe for the weekend, I think it might be my absolute favorite dessert... "Might be" because I think I'm on a quest to find my favorite dessert. Until now, I always thought it was a raspberry tartelette with a custard base, but now I find it quite simple. Besides, you're entitled to change your taste buds in life? It's okay to have several favorite desserts too? As you can see, my weekend was full of deep, metaphysical questions... Otherwise, I'm fine, thanks... And what's your favorite dessert?

For this succulent Carrot Cake of the death that kills, you need:

• 260g brown sugar
• 80g flour
• 280g grated carrots
• 125g hazelnut powder
• 125g almond powder
• 5 Eggs
• 1 Lemon juice + zest
• 1 sachet Yeast
• 1 tsp cinnamon + 1 tsp ground ginger

To begin, grate your carrots (be brave: 280g is about 3 large carrots). Butter and flour your baking tin, and preheat your oven to 180°C. In a large bowl, whisk the egg yolks and sugar together until frothy (save the whites for later). Then add the carrots, almonds and hazelnuts, spices and lemon juice and zest. Using a sieve, add the flour and baking powder. In a separate bowl, beat the 5 egg whites until stiff, with a pinch of salt. Once the egg whites are firm, gently fold them into the other mixture with a pastry blender. Pour the mixture into the tin and bake for 45 minutes, checking with the tip of a knife that the carrot cake is cooked through (it should come out dry if it's done!).

For the orange glaze, I waited until the cake was cold and used 180g powdered sugar and the juice of half an orange. Sift the powdered sugar and dilute it with the orange juice and, using a fork, drizzle the mixture over your cake to form random stripes. You can wait for the icing to harden a little, or tuck into your slice with a cup of tea! Enjoy!