Classic Carrot Cake
Directions
Preheat oven to 160C. Line a 25cm round cake tin with baking paper.
Sift flours, baking powder, Bi-Carb, cinnamon and mixed spice in a large bowl.
Stir in almond meal, sugar, carrots, walnuts and egg yolks.
In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a metal spoon until just blended.
Pour into tin and bake for 60 minutes or until a skewer comes out clean. Allow to cool.
TO MAKE FROSTING:rnCombine cream cheese, lemon juice and icing sugar in a bowl and mix well. Ice cake and then press handfuls of shredded coconut onto cake.
- To make mini cakes, pour mixture into greased muffin trays. Top with icing and sprinkle with coconut.
- CAKE INGREDIENTS:
- 55g McKenzie's Rice Flour
- 50g McKenzie's Corn Flour
- 2 tsps McKenzie's Baking Powder
- 1 tsp McKenzie's Bi-Carb Soda
- 1 tbs McKenzie's Ground Cinnamon
- 1 tbs McKenzie's Mixed Spice
- 200g McKenzie's Almond Meal
- 220g brown sugar
- 2 medium carrots, peeled and grated
- 40g walnuts, chopped
- 4 eggs, separated
- FROSTING INGREDIENTS:
- 250g cream cheese, softened
- 1 tbs lemon juice
- 85g icing sugar
- 1 cup McKenzie's Shredded Coconut
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