Almond Carrot Cake With Vanilla Icing

• 3/4 lb carrots, peeled and grated
• 2 None limes, zested and juiced
• 1 oz fresh ginger, peeled and finely grated
• 4 cups ground almonds
• 2/3 cup all-purpose flour
• 2 tsp baking powder
• 9 None eggs, separated
• 1 cup sugar
• 2 tsp vanilla extract
• 1 None vanilla pod
• 1 cup butter, softened
• 2/3 cup powdered sugar
• 1 1/3 lbs cream cheese

1. Preheat oven to 350u0b0F. Toss carrots in 3 tbsp lime juice. Mix ginger with ground almonds in a bowl. Add sifted flour and baking powder. Beat egg whites in 2 batches until stiff, gradually adding sugar and vanilla extract. Stir beaten egg yolks gently into egg whites.
2. Grease and flour a 13 x 9 in cake pan. Fold the carrots and ginger almond mixture into the eggs until combined and pour batter into pan. Bake for 30 mins. Remove from oven and allow to cool.
3. To make the icing, score vanilla bean in half lengthwise and scrape out seeds. Beat butter and powdered sugar until smooth, stir in vanilla. Stir in cream cheese. Ice the cooled cake and sprinkle with lime zest.

carrots, fresh ginger, ground almonds, allpurpose, baking powder, eggs, sugar, vanilla, vanilla pod, butter, powdered sugar, cream cheese

Taken from recipes-plus.com/api/v2.0/recipes/18206 (may not work)