Carrot and hazelnut cake

This makes a nice, moist tea cake




180g grated carrot (peeled first) (about 2 medium carrots)
250g ground hazelnuts or almonds
185g brown sugar
1tsp orange extract or zest of 1 orange
6 eggs separated
50g self raising flour

preheat oven to 160C fan

butter a 23cm tin and dust with flour or ground hazelnut/almond

Whisk the yolks and sugar together until thick and when whisk is lifted leaves a trail (ribbon)

Fold in the orange zest/extract, flour, carrot and hazelnut

Whisk the whites until stiff and then fold in half to the carrot mixture and then fold in the remaining half.

Pour the mixture into the prepared tin and cook for 40-45 minutes

Allow cool 5 mins or so in the tin before turning out onto a rack.