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Serves
12
Prep
15
mins
Cooking
20
mins
Find a recipe

Gluten Free Mini Carrot Cakes

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Directions
Step 1

Preheat oven to 160oC. Line a 12-hole muffin pan with paper patty cases.

Step 2

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 3

In a separate bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.

Step 4

Spoon evenly into cases. Bake for 20-25 minutes until cooked. Turn onto a wire rack to cool completely.

Step 5

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.

Ingredients
  • 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

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Related Products


  • McKenzie's Rice Flour 375g

  • McKenzie's Corn Flour 300g

  • McKenzie's Mixed Spice 40g

  • McKenzie's Baking Powder 125g

  • McKenzie's Bi-Carb Soda 1kg

  • McKenzie's Almond Meal 100g

  • McKenzie's Californian Walnuts 80g

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