Gluten Free Mini Carrot Cakes

Step 1

Preheat oven to 160°C. Line a 12-hole muffin pan with paper patty cases. Sift flours, spice, baking powder and bi-carb soda in a bowl. Stir in almond meal, hazelnut meal, sugar, carrot, half the walnuts and all the egg yolks. Mix well.

Step 2

In a separate bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture. Spoon evenly into cases. Bake for 20-25 minutes until cooked. Turn onto a wire rack to cool completely.

Step 3

To make cream cheese icing, beat cream cheese, icing sugar and orange juice in a bowl until well combined. Spread evenly over cakes. Sprinkle with remaining walnuts.