Friday, 7 March 2014

GLUTEN FREE CARROT CAKE


5 eggs, at room temperature
1½ cups (265g) brown sugar
1 teaspoon vanilla extract
1/2 cup (125ml) sunflower oil
31/2 cups (440g) almond meal (ground almonds)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4  teaspoon ground nutmeg
1 teaspoon baking powder
400g  carrots, peeled and grated1 cup 
(75g)  shredded coconut
1//4cup (70g) roasted slivered almond
1/2  cup (80g) currants

cream cheese icing


250g cream cheese, chopped

 ⅓ cup (55g) icing (confectioner’s) sugar mixture, sifted 
1 tablespoon lemon juice