A flour­less car­rot cake that’s just as im­pres­sive as the orig­i­nal.

Sunday Herald Sun - Stellar - - Contents - By Donna Hay

``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.




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