Carrot cake

Carrot cake


Serve this moist gluten-free carrot cake with real cream cheese icing at afternoon tea and watch everyone come back for more.

The ingredient of Carrot cake

  1. 1/3 cup rice flour
  2. 1/3 cup gluten-free cornflour
  3. 2 teaspoons gluten-free baking powder
  4. 1 teaspoon bicarbonate of soda
  5. 1 1/2 tablespoons mixed spice
  6. 2 cups almond meal (ground almonds)
  7. 1 cup firmly packed brown sugar
  8. 2 carrots, peeled, grated
  9. 4 eggs, separated
  10. 2/3 cup walnuts, chopped
  11. 250g reduced-fat cream cheese, softened
  12. 1 tablespoon lemon juice
  13. 1/2 cup pure icing sugar

The instruction how to make Carrot cake

  1. Preheat oven to 160u00b0C. Grease and line an 8cm deep, 11cm x 21cm (base) loaf pan.
  2. Sift flours, baking powder, bicarbonate of soda and mixed spice into a bowl. Add almond meal, sugar, carrot, egg yolks and half the walnuts. Mix well.
  3. Using an electric mixer, beat eggwhites until stiff peaks form. Fold into carrot mixture. Pour into pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 10 minutes. Turn onto a wire rack.
  4. Make cream cheese icing: Beat cream cheese, lemon juice and icing sugar until well combined. Refrigerate for 15 minutes.
  5. Spread icing over cake. Sprinkle with remaining walnuts and serve.

Nutritions of Carrot cake

calories: 422.791 calories
calories: 27 grams fat
calories: 6 grams saturated fat
calories: 33 grams carbohydrates
calories: 25 grams sugar
calories: 11 grams protein
calories: 106 milligrams cholesterol
calories: 674.73 milligrams sodium
calories: NutritionInformation

You may also like