Yummy Carrot Cake Recipe from Sunday

By popular demand, here is the start of the "Recipes" section on the blog, with the recipe I used to make Sunday's carrot cake :)
Steve

Ingredients:

250g unsalted butter
250g light brown soft sugar
5 large free-range eggs, separated
Zest and juice of 1 orange
170g self-raising flour, sifted
1 slightly heaped teaspoon of baking powder
100g ground almonds
100g shelled walnuts, chopped, plus a few for finishing
1 heaped teaspoon of ground cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
250g carrots, coarsely grated
Sea salt

Method:

Preheat the oven to 180°C Gas Mark 4. Grease and line a 9 inch square or 10 inch round cake tin with greaseproof paper. Beat the butter and sugar together until pale and fluffy. Beat in the egg yolks one by one, and add the orange juice and zest. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot, and mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds, and if it comes out clean the cake is cooked. If it is still a little wet then bake for a further 10 minutes. Leave the cake to cool in the tin for 10 minutes, then turn it out onto a rack and leave for at least an hour.

Mix all the icing ingredients together* and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.

*Steve notes: when I tried that, there was too much juice, and the icing was far too runny, so I did it again adding the lime juice a bit at a time till it looked and tasted OK. Depending on the cake tin size, you may not use all the icing, as it makes a lot.

Me cutting the carrot cake