Carrot Cake

Serve this moist gluten-free carrot cake with real cream cheese icing at afternoon tea and watch everyone come back for more.

The ingredient of Carrot Cake

• 1 3 cup rice flour
• 1 3 cup gluten free cornflour
• 2 teaspoons gluten free baking powder
• 1 teaspoon bicarbonate of soda
• 1 1 2 tablespoons mixed spice
• 2 cups almond meal ground almonds
• 1 cup firmly packed brown sugar
• 2 carrots peeled grated
• 4 eggs separated
• 2 3 cup walnuts chopped
• 250g reduced fat cream cheese softened
• 1 tablespoon lemon juice
• 1 2 cup pure icing sugar

The Instruction of carrot cake

• preheat oven to 160u00b0c grease and line an 8cm deep 11cm x 21cm base loaf pan
• sift flours baking powder bicarbonate of soda and mixed spice into a bowl add almond meal sugar carrot egg yolks and half the walnuts mix well
• using an electric mixer beat eggwhites until stiff peaks form fold into carrot mixture pour into pan bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean cool cake in pan for 10 minutes turn onto a wire rack
• make cream cheese icing beat cream cheese lemon juice and icing sugar until well combined refrigerate for 15 minutes
• spread icing over cake sprinkle with remaining walnuts and serve

Nutritions of Carrot Cake

calories: 422 791 calories
calories: 27 grams fat
calories: 6 grams saturated fat
calories: 33 grams carbohydrates
calories: 25 grams sugar
calories: n a
calories: 11 grams protein
calories: 106 milligrams cholesterol
calories: 674 73 milligrams sodium
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calories: nutritioninformation