6 medium eggs
320g caster sugar
320g ground almonds
2 1/2 level tablespoons gluten free baking powder
80g walnuts chopped
320g carrots, peeled & grated
Pinch ground cinnamon
300g unsalted butter
300g icing sugar
dash vanilla extract
100g cream cheese
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!