Serves
12
Prep
15
mins
Cooking
20
mins
Gluten Free Mini Carrot Cakes
Directions
Step 1
Preheat oven to 160°C. Line a 12-hole muffin pan with paper patty cases.
Step 2
Sift flours, spice, baking powder and bi-carb soda in a bowl. Stir in almond meal, hazelnut meal, sugar, carrot, half the walnuts and all the egg yolks. Mix well.
Step 3
In a separate bowl, beat egg whites until stiff peaks form. Lightly fold into cake mixture.
Step 4
Spoon evenly into cases. Bake for 20-25 minutes until cooked. Turn onto a wire rack to cool completely.
Step 5
To make cream cheese icing, beat cream cheese, icing sugar and orange juice in a bowl until well combined. Spread evenly over cakes. Sprinkle with remaining walnuts.
Ingredients
- 1/3 cup McKenzie's Rice Flour
- 1/3 cup McKenzie's Corn Flour
- 1 1/2 tbs McKenzie's Ground Cinnamon
- 2 tsp McKenzie's Baking Powder
- 1 tsp McKenzie's Bi-Carb Soda
- 1 cup McKenzie's Almond Meal
- 1 cup Hazelnut Meal
- 1 cup brown sugar, firmly packed
- 2 carrots, peeled & grated
- 2/3 cups McKenzie's Californian Walnuts, chopped
- 4 large eggs, separated
- 250g cream cheese, at room temperature
- 1/2 cup gluten free icing sugar
- 1 tbs orange juice
