Ingredients
- 500g packet frozen Birds Eye Julienne Carrots
- 4 eggs, separated
- 1 1/2 cups, firmly packed brown sugar
- 1 tsp grated lemon rind
- 200g ground almond meal
- 1 cup self-raising flour
- Icing sugar for dusting
Description
This Light Carrot Cake Is Also Great For Afternoon Tea
Woolworths
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter