Carrot and walnut cake

I love carrot cake... 

It's nice to relax on a saturday afternoon with tea and cake in the sunshine. 

I always find the weekends are the worst for my little sugar cravings and also very difficult to ignore. 

So given the spare few hours I have on a saturday morning and also the fact that I do very much enjoy baking, I never say no.... 

I found this recipe from one of my favorite websites Taste.com 

What you need.. 

2/3 cups walnuts

4 eggs, separated 

2 carrots, peeled and grated

1 cup brown sugar

2 cups almond meal

1 teaspoon mixed spices

1 teaspoon cinnamon 

1 teaspoon bi carb soda

2 teaspoons baking powder

1/3 cup corn flour

1/3 cup rice flour

1/2 cup icing sugar

2 table spoon nuterlex (dairy free butter)

1 large lemon

Pre heat oven to 180 degrees c

Sift flour, bi carb soda, baking powder, spices and cinnamon into a large mixing bowl. Add the almond meal, sugar, carrot, egg yolks and walnuts, mix together. 

In a separate bowl, beat egg whites until stiff peaks form, fold gently into carrot mix. 

Bake for around 50 to 60 minutes. Cool on a wire rack and then transfer to a platter. 

For Icing:

Heat 1/2 icing sugar on a low heat with all of the lemon juice. Add to a mixing bowl with nutterlex and the rest of the icing sugar, beat to a smooth consistency, adding more icing sugar if needed. 

Transfer to cake using a spatular.