Carrot cake

Steps

• Preheat oven to 175˚C. Line the bottoms of the baking sheet with parchment paper. Grate the orange to get the zest and squeeze out the juice; set aside. In a large bowls, separate the egg yolk from the egg white. Whisk the egg whites with mixer on high speed until stiff. Set aside in the fridge.
  
• Beat the egg yolks together with sugar and salt until creamy. Add the grated carrots, ground almond, ground hazelnut, juice and zest from an organic orange. Mix slowly until all well-combined.
  
• Sift the flour and ground cinnamon into the carrots mixture. Stir gently until the batter is smooth. Once flour is fully incorporated, pour the melted butter and stir well.
  
• Add the egg white, using a spatula to fold in, just until evenly combined. Spread the dough evenly on the prepared baking sheet. Bake in the preheated oven 175°C for 45-50 minutes. Once baked, let the cake cool completely onto cooling racks before pouring the sugar glaze.
  
• sugar glaze: Place the powdered sugar in a medium bowl and slowly stir in the lukewarm milk a little at a time, to make a smooth, pourable glaze. Pour the sugar glaze onto the cooled cake. Cut the cake into 5cm x 5cm and decorate with some carrot candy on top.