Carrot cake, but with less guilt! The missing gluten keeps these as a good option for those with Coeliac Disease.
Pop them on this adorable wooden serving board next afternoon tea time!
Recipe courtesy of McKenzie's Foods.
1/3 cup McKenzie’s Rice Flour
1/3 cup McKenzie’s Cornflour
1 ½ tbs McKenzie’s Mixed Spice
2 tsps McKenzie’s Baking Powder
1 tsp McKenzie’s Bi-Carb Soda
1 cup McKenzie’s Almond Meal
1 cup McKenzie’s Hazelnut Meal
1 cup brown sugar, firmly packed
2 carrots, peeled, grated
2/3 cups McKenzie’s Californian Walnuts, chopped
4 large eggs, separated
250g cream cheese, at room temperature
½ cup gluten free icing sugar
1 tbs orange juice
Preheat oven to 160oC. Line a 12-hole muffin pan with paper patty cases.
Sift flours, spice, baking powder and bi-carb soda in a bowl. Stir in almond meal, hazelnut meal, sugar, carrot, half the walnuts and all the egg yolks. Mix well.
In a separate bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.
Spoon evenly into cases. Bake for 20-25 minutes until cooked. Turn onto a wire rack to cool completely.
To make cream cheese icing, beat cream cheese, icing sugar and orange juice in a bowl until well combined. Spread evenly over cakes. Sprinkle with remaining walnuts.