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Carrot Cake

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“Very moist and very delicious morning or afternoon tea snack”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat the egg yolks with the lemon zest and sugar until light and creamy.
  2. Stir in the grated carrot, almonds, flour and salt.
  3. Beat the eggwhites until they hold stiff peaks and fold lightly into the carrot mixture.
  4. Pour into a well greased 23cm round cake tin and bake in a preheated 180C oven for about 1 hour, or until firm in the centre.
  5. Decorate with whipped cream and serve.

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