Photography by: Kalyn Michele Photography
Preparation and baking time 1 hour 20 min
pinch of salt
2/3 cup (150 g) sugar
1 1/2 cups (350 g) shredded carrots
3/4 cup (200 g) ground almonds
1 lime (zest)
3 sprigs of thyme
4 1/4 Tbsp’s of flour (40 g)
1/4 cup of starch (50g)
1 tsp baking powder
(9 inch loaf pan and baking paper)
For the frosting
2 cups (250 g) powdered sugar
2 Tbsp’s of coconut syrup
Prepare the pan and line it with baking paper, set aside. Preheat the oven to 330 F (170 Cº).
Separate the eggs and put the egg whites in a bowl with a pinch of salt, then beat them until stiff.
In a second bowl add the egg yolks and sugar and beat until creamy. Then add the ground almonds, carrots, half the lime zest, and the leaves from one sprig of thyme and stir just until combined.
Next, stir in the flour and starch to the batter. Then fold in the egg whites very carefully to combine. Pour the batter into the loaf pan and bake for 50-55 min or until a toothpick comes out clean.
In the meantime, mix the powdered sugar with the coconut sirup to make the frosting. When the cake is done pour the frosting over the cake and then sprinkle it with the rest of the thyme leaves and lime zest.