Carrot Cake with Cream Cheese Icing

This carrot cake recipe is gluten free. The flour is replaced with ground almonds, which ensures that this is a light and moist cake. Of course carrot cake wouldn't be complete without the obligatory creame cheese topping.
Serves 8
5 eggs
265 g brown sugar
1 teaspoon vanilla extract
125 ml sunflower oil
440 g ground almonds
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking powder
400 g carrots, peeled and grated
75 g shredded coconut
70 g toasted pecan nuts, roughly chopped
80 g golden raisins

cream cheese icing
250 g cream cheese
55 g icing sugar, sifted
1 tablespoon lemon juice

Preheat oven to 160°C.

Grease and line the base of a 24 cm springform tin with non-stick baking paper.

Place the eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until thick and tripled in volume. Place the oil, ground almonds, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, pecans and raisins in a large bowl and mix well to combine. Fold through the egg mixture and spoon into the tin.

Bake for 1 hour 20 minutes – 1 hour 25 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Allow to cool completely in the tin before refrigerating for 2–3 hours or until firm.

To make the cream cheese icing, place the cream cheese and sugar in an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl, add the lemon juice and beat for a further 1 minute or until smooth. Carefully remove the cake from the tin and pread with the icing.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours