Carrot cake - catering

Portions: 4 to 6

Preparation time: 20 minutes

Cooking time: about 60 minutes

Ingredients

• 4 eggs, whites and yolks separated
• 350 ml (1 1/2 cups) brown sugar
• 3 ml (1/2 tsp.) nutmeg, grated
• 3 ml (1/2 tsp.) cinnamon, ground
• 180 ml (3/4 cup) butter, melted
• 750 ml (3 cups) milk
• 1 pinch salt
• 750 ml (3 cups) flour
• 8 ml (1/2 tbsp.) baking powder
• 3 ml (1/2 tsp.) baking soda
• 1 l (4 cups) carrots, grated
• 1 orange, zest
• 250 ml (1 cup) dark chocolate chips

Glaze

• 250 gr (9 oz) cream cheese
• 30 ml (2 tbsp.) butter
• 750 ml (3 cups) powdered sugar
• 1 lemon, zest
• 15 ml (1 tbsp.) vanilla extract

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
2. In a bowl, whisk egg whites until stiff.
3. In another bowl, using a whisk, beat the egg yolks, then add the brown sugar until smooth and fluffy.
4. Add nutmeg and cinnamon, butter, milk and salt.
5. Stir in flour, baking powder and bicarbonate.
6. Add the carrot, orange zest and chocolate chips.
7. Butter and line a lasagne tin.
8. Fill the tin and bake for around 60 minutes.
9. Leave to cool
10. In a bowl, whisk together cream cheese, butter, powdered sugar, lemon zest and vanilla.
11. Spread the icing over the cooled cake.