Carrot cake

Tomorrow a few colleagues - those I've been close to - are coming for pre-Easter celebrations. For which purpose I gave the carrot cake a try - for the first time in my life. I've made carrot muffins a few times, trying out various recipes, but this is a first.



Recipe:

5 eggs
140 gr icing sugar
200 gr grated carrots
200 gr grated walnuts (although I made them with hazelnuts)
20 gr white flour
grated zest and juice of 1/2 lemons
some vanilla-flavoured sugar

lemon juice and icing sugar for the icing

How to make it:
1. Pre-heat the oven to 180°C (sorry, no idea what it is in Fahrenheit). Butter the baking tin (diameter: 26 or 28 cm) and dust it with flour in the inside-
2. Peel and grate the carrots.
3. Grate the walnuts (I bought already grated hazelnuts; it makes things easier).
4. Combine egg yolks with 1/3 of the sugar, the lemon zest and the vanilla flavoured sugar and stir until it's fluffy.
5. Beat the egg whites with the rest of the sugar and add to the yolks.
6. Add first the flour, then the hazelnuts and finally the lemon juice and the carrots. Carefully stir it until smooth.
7. Pour it into the baking tin and bake for about 50 minutes (or less, depending on your oven. Mine was done at 35 minutes).
8. Combine lemon juice with icing sugar and pour it over the cake.

More photos about the biscuits and stuff later.

Oh, and I handed it the last papers for my official retirement. Important Guy (TM) said everything ought to be done in about 4 weeks. We'll see.