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Artistic Pottery.

 

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Flourless Carrot Cake

 

INGREDIENTS

5 eggs, room temperature

1 1/2 cups Brown Sugar

1 teaspoon Vanilla

1/2 cup Sunflower Oil

3 1/2 cups Almond Meal

1 teaspoon Cinnamon

1 teaspoon Ginger

1/4 teaspoon Nutmeg

1 teaspoon Baking Powder

400g Carrots, peeled and grated

1 cup shredded Coconut

1/2 cup roasted Slivered Almonds

1/2 cup Sultanas 

Cream Cheese Icing

250g Cream Cheese

1/3 cup Icing Sugar

1 tablespoon Lemon Juice 

To make the cake...

Pre heat oven to 160°C . Line the base and sides of a 24cm spring form baking tin with grease proof paper and set aside. If you line the edges of the tin so the grease proof paper is above the line of the tin this will help prevent the cake from burning.

Place the eggs, sugar and vanilla in an electric mixer and whisk one a high speed for 15 minutes or until pale and tripled in size. Place the rest of the ingredients into a LARGE bowl and stir to combined. Gently fold through the egg mixture and spoon into the prepared tin. 

Bake for 1 hour and 20 minutes or until the skewer comes out clean. Allow to cool completely in the cake tin before turning out. Frost with cream cheese icing. 

To make the icing...

Place the cream cheese and sugar in an electric mixer and beat for 5 minutes. Scrap down the edges as needed. Add lemon Juice and beat for a further minute. Spread over cooled cake. 

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