Classic Carrot Cake
Classic Carrot Cake
Frosting:
Step 1
Preheat oven to 160ºC. 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.
Step 2
In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a metal spoon until just blended.
Step 3
In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a metal spoon until just blended.
Step 4
Frosting: Combine cream cheese, lemon juice and icing sugar in a bowl and mix well. Ice cake and then press handfuls of shredded coconut and mixed nuts onto cake.
To make mini cakes, pour mixture into greased muffin trays. Top with icing and sprinkle with coconut.
McKenzie’s Products
McKenzie’s Rice Flour 375g
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McKenzie’s Corn Flour 330g
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McKenzie’s Baking Powder 125g
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McKenzie’s Bi-Carb Soda 250g
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McKenzie’s Ground Cinnamon 40g
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McKenzie’s Mixed Spice 40g
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McKenzie’s Almond Flour 300g
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McKenzie’s Californian Walnuts 80g
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McKenzie’s Fine Desiccated Coconut 250g
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McKenzie’s Crushed Mixed Nuts 120g
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