Gluten free carrot & walnut cake

Serves 10

Ingredients
6 medium eggs

320g caster sugar

320g ground almonds

35g cornflour

2 1/2 level tablespoons gluten free baking powder

80g walnuts chopped

320g carrots, peeled & grated

Pinch ground cinnamon

Frosting

300g unsalted butter

300g icing sugar

dash vanilla extract

100g cream cheese

Method

Preheat your oven to 160C.

Grease and line 2×8” round loose bottom tins. Set aside

Place all the ingredients into a mixing bowl and combine until you are left with a soft batter.

Dive this mix evenly between the two tins.

Bake for 35-40 minutes or until a knife inserted into the centre comes out clean.

Once baked, remove and allow to cool in the tins for 10 minutes before transferring onto a wire rack to cool completely.

For the frosting, beat the butter, sugar and vanilla until light and fluffy.

Add the cream cheese and combine. Do not over mix at this point.

Sandwich and cover the cooled sponges with the frosting and decorate with some chopped walnuts and carrot tops!

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