Method

• 1.
  Using an electric mixer, beat eggs until thick and pale. Beating constantly, slowly add oil. Combine almond meal, four, cinnamon, baking powder, 1 cup (220g) sugar and 1 tsp salt in a bowl, then fold through egg mixture. Wrap carrot in a clean Chux cloth and squeeze to remove excess liquid. Fold carrot into batter with 1/2 cup (60g) walnuts. Set aside for 1 hour.
• 2.
  Preheat oven to 180°C. Grease and line six 3/4 cup (185ml) mini loaf pans (or use a muffin pan). Divide batter among pans, then bake for 35 minutes or until a skewer inserted comes out clean. Cool in pans.

• 3.
  Meanwhile, for icing, beat cream cheese with lemon zest and juice. Gradually add icing sugar, beating until smooth.
• 4.
  Line a baking tray with baking paper.
• 5.
  Bring remaining 1 cup (220g) caster sugar and 1/3 cup (80ml) water to the boil in a small pan over medium-low heat, stirring to dissolve sugar. Cook, without stirring, for 10 minutes or until a golden caramel. Quickly stir in remaining 1 cup (120g) walnuts, then pour mixture onto tray. Cool completely, then roughly crush. Spread icing over cakes and top with praline.