Gives a virtuous spin on a much-loved classic
This gluten-free cake is just as amazing as the much-loved classic, but with a virtuous spin!
4 eggs 1 cup (175g) brown sugar 1 teaspoon vanilla extract 1/3 cup (80ml) light-flavoured extra virgin olive oil 2 2/3 cups (320g) almond meal 2 teaspoons mixed spice, plus extra for dusting 1 teaspoon baking powder 300g carrots, peele and grated 3/4 cup (60g) desiccated coconut 1/2 cup (80g) currants 1 cup (230g) fresh dates, pitted and chopped
CREAM CHEESE ICING
500g cream cheese, chopped and softened 2/3 cup (180g) icing sugar, sifted 2 tablespoons milk
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.