CARROT CAKE

1. Preheat the oven to 180°C.
2. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture lightens and doubles in volume.
3. Add the ground almonds and hazelnuts, flour, baking powder and cinnamon (if using). Mix gently until you have a smooth dough.
4. Stir in the grated raw carrot and the juice and zest of half a lemon. Mix again to distribute the ingredients evenly.
5. In a separate bowl, whisk the egg whites until stiff and gently fold into the mixture using a spatula.
6. Pour the mixture into a 20 cm diameter springform tin and bake for 45 to 50 minutes.
7. While the cake is baking, prepare the topping by mixing the Alsace Lait cream cheese with the icing sugar and the juice and zest of the remaining half lemon.
8. Once the cake is cooked and completely cooled, spread the topping generously over the surface of the cake.
9. Decorate with a few bits of grated carrot and chopped hazelnuts to add texture and colour.

Photo credit: Marie Soehnlen