Gluten Free Mini Carrot Cakes
Directions
Preheat oven to 160oC. 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.
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.
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.
- 1/3 cup McKenzie's Rice Flour
- 1/3 cup McKenzie's Corn Flour
- 1 1 /2 tbs McKenzie's Mixed Spice
- 2 tsps McKenzie's Baking Powder
- 1 tsp McKenzie's Bi-Carb Soda
- 1 cup McKenzie's Almond Meal
- 1 cup Hazelnut Meal
- 1 cup brown sugar, firmly packed
- 2 carrots, peeled & grated
- 2/3 cups McKenzie's Californian Walnuts, chopped
- 4 large eggs, separated
- 250g cream cheese, at room temperature
- 1/2 cup gluten free icing sugar
- 1 tbs orange juice
Social
Error: API requests are being delayed for this account. New posts will not be retrieved.
There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.