Recipes:

Carrot Cake

Method:

Ingredients:

1. Preheat the oven to 170°C/325°F/Gas Mark 3. Grease and line a deep 20.5cm/8in round cake tin.

2. Cream the butter and Fruisana Fruit Sugar together in a bowl until pale and fluffy. Beat in the egg yolks then stir in the lemon rind and juice.

3. Sift the flours and baking powder, then stir in the ground almonds and chopped walnuts. Add the milk and stir again, ensuring all the ingredients are incorporated.

4. Whisk the egg whites until stiff then fold into the cake mixture with the grated carrots. Pour into the prepared tin and hollow the centre slightly.

5. Bake for approx.1 hour, until the cake is golden brown and firm to touch. Leave to cool slightly, then turn out onto a wired rack and remove
the lining paper.

6. To make the topping, take the crème fraîche and add it to the lemon juice and Fruisana, mix well and then spread over the cooled cake. Decorate with the remaining chopped walnuts.

For the Cake:
225g (8 oz) butter (at room temperature)
150g (6oz) Fruisana Fruit Sugar
4 eggs, separated
Finely grated rind of 1/2 orange
15ml (1tbsp) lemon juice
100g (4oz) self raising flour
100g (4oz) wholemeal flour
5ml (1tsp) baking powder
25g (1oz) ground almonds
100g (4oz) chopped walnuts
60ml (4tbsp) milk
150g (6oz) young carrots, peeled and thinly grated

For the Topping:
225g (8oz) crème fraîche
5ml (1tsp) Lemon juice
15ml (1tbsp) Fruisana Fruit Sugar
Chopped walnuts to decorate