Love, Rosie : RECIPE: CARROTCAKE

Hi there!

Today I wanted to share with you one of my favourite recipes of all time; the carrotcake. For the people that have never had a slice of carrotcake, it tastes heavenly and not at all of carrot. This cake is not very quick to make, but it's perfect for a birthday party because you can / have to put it in the fridge overnight.

Also, sorry for the overwhelming amount of photos, but carrotcake is just VERY photogenic ;)

What you're going to need:

- 350 grams of washed carrots

- 1 lime

- 6 ginger balls

- 150 grams of hazelnuts

- 3 eggs

- 175 grams of light brown sugar

- 1 dl of sunflower oil

- 1 dl of hazelnut oil

- 2 tsp of cinnamon

- 225 grams of flour

- 6 grams of baking powder

- pinch of salt

- 250 grams of creamcheese

- 150 grams of powdered sugar

Step 1: Preheat your oven on 175 degrees Celsius and grate the carrots.

Sorry, out of focus :(

Step 2: Grate the lime, then cut it in half and squeeze the juice out, crush the ginger in a garlic press and cut the hazelnuts.

Step 3: Separate the eggs and mix the egg yolks with the light brown sugar. Then gradually add the sunflower and hazelnut oil. Mix with 2 tablespoons of lime juice, the lime zest, cinnamon, grated carrot.

Step 4: Whip the egg-whites and carefully stir them trough the mixture. Pour the mixture into a cake pan and put in the oven for about an hour.

Step 5: Mix the creamcheese with what is left of the lime juice and the powdered sugar and put in the fridge until the cake is finished in the oven. Let the cake cool for an hour and then pour the cheamcheese mixture over the cake WHILE IT'S STILL IN THE CAKE PAN. Put in the fridge for as long as you want, remove the cake pan just before you serve the cake.