Anybody who has ever enjoyed a piece of delightfully moist carrot cake knows that sweet vegetables work extremely well in cakes. Our version contains plenty of hazelnuts and almonds and therefore needs almost no flour. The cream cheese frosting, with shredded coconut, takes this cake to an altogether new level.
To make the dough, separate the eggs, add the salt to the egg whites and beat until stiff. Trim, peel and finely grate the carrots.
For the frosting, whisk the cream cheese and butter until creamy. Gradually add the icing sugar and stir until fully incorporated. Spread the frosting over the carrot cake and sprinkle with shredded coconut.
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