ALMOND CARROT CAKE:

EGGS,SEPARATED -5
FINELY GRATED LEMON RIND - 1 TEASPOON
CASTER SUGAR - 275 GM
COARSELY GRATED CARROT - 480 GM
ALMOND MEAL - 240 GM
SELF-RAISING FLOUR -75 GM
TOASTED SLIVERED ALMONDS - 2 TABLESPOON

CREAM CHEESE FROSTING:

CREAM CHEESE,SOFTENED -100 GM
BUTTER,SOFTENED - 80 GM
ICING SUGAR - 80 GM
LEMON JUICE -1 TEASPOON

METHOD:

PREHEAT OVEN TO MODERATE [180C/160C FAN-FORCED].GREASE DEEP 19 CM- SQUARE CAKE PAN;LINE BASE WITH BAKING PAPER.

BEAT EGG YOLKS,RIND AND SUGAR IN SMALL BOWL WITH ELECTRIC MIXER UNTIL THICK AND CREAMY;TRANSFER TO LARGE BOWL.STIR IN CARROT,ALMOND MEAL AND SIFTED FLOUR.

BEAT EGG WHITES IN SMALL MACHINE BOWL UNTIL SOFT PEAKS FORM;FOLD INTO CARROT MIXTURE IN TWO BATCHES.

POUR MIXTURE INTO PAN;BAKE ABOUT 1 HOUR 15 MINUTES.STAND CAKE 5 MINUTES;TURN,TOP-SIDE UP,ONTO WIRE RACK TO COOL.

MEANWHILE ,MAKE CREAM CHEESE FROSTING.

SPREAD COLD CAKE WITH CREAM CHEESE;SPRINKLE WITH SLIVERED ALMONDS.


CREAM CHEESE FROSTING:

BEAT CREAM CHEESE AND BUTTER IN SMALL BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY;GRADUALLY BEAT ICING SUGAR AND JUICE.