Carrot and Nut Cake Recipe

2 large eggs, separated
150 g/5 oz caster (superfine) sugar

225 g/8 oz carrots, grated
150 g/5 oz/1.25 cups chopped mixed nuts
10 ml/2 tsp grated lemon rind

50 g/2 oz/0.5 cup plain (all-purpose) flour
2.5 ml/0.5 tsp baking powder

Method:

Whisk together the egg yolks and sugar until thick and creamy. Stir in the carrots, nuts and lemon rind, then fold in the flour and baking powder. Whisk the egg whites until they form soft peaks, then fold into the mixture. Turn into a greased 19 cm/7 in square cake tin (pan). Bake in a preheated oven at 180°C/350°F/gas mark 4 for 40-45 minutes until a skewer inserted into the center comes out clean.