Carrot and spice cake

Ingredients

• 75 grams of flour
• 175 g of almond flour
• 250 g of grated carrots
• 175 g of light or dark brown sugar
• 4 eggs
• 1 sachet of yeast
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ginger
• One nutmeg grater
• A pinch of salt
• A pinch of four spices (gingerbread spice)
• Butter for the mold
• 150 g of cream cheese (Philadelphia or St Môret)
• 100 g of powdered sugar
• A few drops of lemon juice
• A few chopped walnuts and lemon zest for decoration (optional)

Preheat your oven to 180 °C (350 °F) with a hot air function.

In a bowl, whisk together the egg yolks and sugar until the mixture becomes light and fluffy.

Add almond flour, flour, baking powder, spices, and a pinch of salt to the mixture, and combine everything thoroughly.

Next, grate the carrots and add them to the first mixture (you’ll see that the texture is quite firm, so just add them directly to the food processor or by hand).

Whip the egg whites to stiff peaks and gradually fold them into the mixture, starting with a small amount to lighten the batter. Then, gently fold in the remaining whites, lifting the spatula to avoid deflating them.

Generously butter your loaf pan (if possible), and then pour in the mixture.

Bake for 40 to 50 minutes (depending on your oven), and let cool on a wire rack.