1 1/4 cups unsalted butter, softened
2 cups light brown sugar
5 large eggs, separated
Zest and juice of 1 orange
1 1/2 cups flour
1 slightly heaped tsp baking powder
1 cup ground almonds (I used the food processor)
4 oz shelled walnuts, chopped
(optional handful reserved for garnish)
1 heaped tsp ground cinnamon
Pinch ground cloves
Pinch ground nutmeg
1/2 tsp ground ginger
10 oz carrots, peeled and coarsely grated
Pinch salt
Icing:
8 oz cream cheese (I used 1/3 less fat)
1 stick unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract
Now for the directions: preheat your oven to 350 degrees, and grease your pan. Beat the butter and sugar together until light and fluffy. Beat in the egg yolks one by one and add the orange zest and juice. Stir in the flour and baking powder, and add in the ground almonds, walnuts, spices and grated carrot and mix well. In a separate bowl, whisk the egg whites with the pinch of salt until stiff, then gently fold them into the cake mix. Pour the batter into the prepared pan and cook in the oven for about 50 minutes until risen and golden brown. Test for doneness by pricking the center with a toothpick and holding it there for a few seconds. If it comes out clean, you're done; if it's still sticky, you'll need a few more minutes. Let the cake cool in the pan for ten minutes, then let it rest on a rack for an hour.
To make the icing, mix all icing ingredients well until smooth. Generously slather all over the cake, topping with the reserved walnuts if desired. Enjoy!