This recipe comes from Yotam Ottolenghi. He is an Israeli born chef living in the UK. His recipes are flavourful and delicious with a focus on real food and real ingredients.
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp cloves
200g sunflower oil
1 additional egg separated
1 extra egg white
50g walnuts, chopped
50g shredded coconut
135g carrot, grated
50gms icing sugar, sifted
70g unsalted butter (room temp)
One tub (250gms) cream cheese (room temp)
1 tbs maple syrup or honey
Preheat the oven to 170°C. Grease and line an 8inch (20cm) cake tin.
Combine the flour, baking soda, baking powder, cinnamon & cloves in a bowl, & set aside.
Beat together the sugar & oil until combined. Add in the egg & egg yolk & beat until completely mixed in. Pour in the flour & mix until combined, then add in the carrots, walnuts & coconut & mix until blended.
In a separate bowl, beat the egg whites until stiff peaks form. Fold the eggs whites into the cake batter, 1/3 at a time. Pour the batter into the tin & bake for 1 hour, to 1 hour & 15 minutes or until a skewer inserted into the middle comes out clean (it is ok if there are a few cake crumbs, just no wet batter)
Allow to cool on a wire rack completely before icing.
Cream butter and sugar until light and fluffy, Add the cream and maple syrup until well mixed and there are no lumps
Ice the cake, and decorate as you wish. I used dried apricots, walnuts and sunflower seeds but be creative.