As a special gift to you all on the first day of 2013, my wonderful, creative, and talented wife, Fatma, has allowed me to share her famous carrot cake recipe. Not only is this the tastiest, most wholesome carrot cake ever likely to pass your lips, it is also unbelievably light, containing almost no fat or butter, and is so easy to make, even I can do it. Ingredients (for a 24 cm diameter cake): Cake 5 Large eggs 1 cup of white granulated sugar 1.5 cups of shredded carrots (3 or 4 medium-sized) 1 cup of roasted chopped walnuts 2 cups of self-raising wholemeal flour 1 teaspoon of baking soda 1.5 teaspoons of cinnamon 2 teaspoons of ground ginger Filling / Frosting 300 – 400g of light cream cheese 2 – 3 Tablespoons of icing sugar Pre-heat the oven to 175C Put the flour, cinnamon, ginger and baking soda into a small bowl, mix them together and put to one side. Place the walnuts on a tray and pop them in the oven for just a few minutes so they will release more flavour into the mix. Don’t let them burn though. If there are still large pieces, break them up a bit more after warming. Grate the carrots. Crack the eggs into a large mixing bowl and whisk in the granulated sugar until fully dissolved and the mixture looks light and creamy. Add in the carrots and walnuts and whisk on low-speed for about a minute until the mixture is evenly distributed. Now...