Carrot Cake Recipe with Italian Cream and mirror glaze

Ingredients

• Carrot Cake
• Carrots - 200 grams (7 oz)
• Walnuts - 40 grams (1.5 oz)
• Vegetable oil - 100 ml (3.5 oz)
• Flour - 100 grams (3.5 oz)
• Sugar - 200 grams (7 oz)
• 2 Eggs
• Salt - 1/2 teaspoon
• Cinnamon - 1/2 teaspoon
• Baking powder - 1/2 teaspoon
• Italian Cream
• Cream (min 30% fat) - 500 ml (1 pint)
• 3 Egg whites
• Sugar - 250 grams (9 oz)
• Gelatin - 7 grams
• Vanilla sugar - 15 grams
• Carrot Glaze
• Carrot or other juice - 400 ml (14 fl oz)
• Gelatin - 15 grams
• Preheat oven to 180°C (350°F)