Carrot Cake

recipe

• Step 1
  Preheat the oven to 350°F. Separate the egg yolks & whites into 2 bowls.
• Step 2
  In a bowl, add egg yolks & sugar. Use a hand mixer or immersion blender to whisk everything together on high speed. You can also whisk vigorously by hand for about 2-3 min!
• Step 3
  Rinse & grate the carrots.
• Step 4
  In a large bowl, add the creamed sugar & yolk mixture along with flour, almond flour, cinnamon & a pinch of salt. For a flavor boost, add a pinch of espresso powder OR ground ginger (optional).
• Step 5
  Fold in the grated carrots.
• Step 6
  Add a pinch of salt to the egg whites. Use a hand mixer or immersion blender to beat the egg whites on high speed until they form soft peaks. The consistency will turn foamy, airy & opaque! For an arm workout, this can also be done by hand : - )
• Step 7
  Slowly fold the egg whites into the carrot batter.
• Step 8
  Add crushed or chopped pecans to the batter (optional). Mix until well-combined.
• Step 9
  Grease a loaf pan & pour in the batter. Bake in the oven at 350°F for 40-45 min.
• Step 10
  Meanwhile, make the icing. In a bowl, combine cream cheese & powdered sugar. Add a splash of orange blossom water for a bright citrus flavor (optional) or zest 1/2 an orange! Whisk vigorously until smooth & creamy. Chill in the fridge until it's time to serve the cake.
• Step 11
  Remove the cake from the oven. Test for doneness with the toothpick trick. Stick it in the center & if it comes out clean you're all set! Allow the cake to fully cool.
• Step 12
  Frost the cake. Garnish with orange zest or pecans if desired. Slice, serve & enjoy!