Carrot Cake with Cream Cheese Frosting

Ingredients

• 250 g carrots
• 6 Eggs
• 1 tsp salt
• 125 g honey
• 1 organic lemon (zest)
• 300 g ground almonds
• 100 g spelt whole‑grain flour
• 150 g unsweetened applesauce
• 2 g agar‑agar (0.5 tsp)
• 400 g cream cheese (16% fat)
• 100 g yogurt (1.5% fat)
• 50 g coconut palm sugar

Instructions

1. 1.

   Grate carrots finely. Separate eggs. In a bowl whisk egg yolks with salt, honey and lemon zest until frothy. Beat egg whites stiffly until firm peaks form.

2. 2.

   Mix almonds with flour and carrot shreds. Fold in 1/3 of the meringue into the yolk mixture, then gently pour the remaining meringue over and sprinkle almond mix on top. Stir all together very gently with a wooden spoon.

3. 3.

   Line the bottom of a baking tin with parchment paper. Pour batter in, smooth surface and bake in preheated oven at 180 °C (160 °C fan) for about 50 minutes. Remove cake from oven and cool in tin. Meanwhile heat applesauce in a pot over medium heat, stir in agar‑agar until dissolved. Then pour the mixture over the cake so the smooth side faces up, lift parchment and brush thinly with thickened applesauce around the surface and edge.

4. 4.

   Whisk cream cheese with yogurt and coconut palm sugar until smooth. Spread frosting over cooled cake and chill until serving.