Classic Carrot Cake

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.