Ingredients:

250g/9oz carrots, finely grated

Zest of 1 lemon & 1 tbsp lemon juice

250g/9oz ground almonds

50g/2oz plain flour

2 tsp baking powder

6 eggs, separated

160g/5½ oz caster sugar

Icing: 200g/7oz icing sugar & 2-3 tbsp lemon juice

Method:

1. Preheat the oven to 180°C/fan 160°C and line a base of round cake tin with baking paper.

2. Mix together grated carrots, lemon juice and zest.

3. In another bowl mix together ground almonds, flour and baking powder.

4. Beat the egg whites until soft peaks form, then slowly add in the caster sugar, still beating. Gradually stir in the egg yolks, then carefully fold in the carrots and flour with almonds.

5. Transfer to the prepared tin and bake for approx 40 mins or until a skewer inserted into the cake comes out clean. Leave in the tin for 5-10 mins and then turn to a wire rack to cool down.

6. For the icing mix together icing sugar and lemon juice and spread evenly over the top of the cake.