A flourless carrot cake that’s just as impressive as the original.
``just as amazing as the much loved classic´´
This gluten-free cake is just as amazing as the much-loved classic, but with a virtuous spin!
STEP 1 Preheat oven to 160°C. Line the base and sides of a lightly greased 20cm springform tin with non-stick baking paper and set aside. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8 minutes or until thick and tripled in volume. Place the oil, almond meal, mixed spice, baking powder, carrot, coconut, currants and dates in a large bowl. Mix well to combine.
STEP 2 Fold through the egg mixture and spoon into the prepared tin. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a few crumbs are attached when tested with a skewer. Set aside in the tin to cool completely.
STEP 3 To make the icing, place the cream cheese and sugar in the bowl of an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl, add the milk and beat for a further 1 minute or until smooth.
STEP 4 Remove the cake from the tin. Spread with the icing and dust with the extra mixed spice. Serves 8–10.