Ingredients - cake

• 375g rice flour - fine
• 1 Tbspn GF baking powder
• 1 tsp GF mixed spice - make sure it's GF, see blog post about wheat in spices!
• 250g soft brown sugar
• 300g carrots, peeled & grated
• 200g walnuts, chopped
• 100ml olive oil
• 4 Tbspn crème fraîche
• 3 eggs

Ingredients - Topping

• 200g cream cheese
• 2 Tbsn icing sugar
• walnuts to decorate

Method

1. Preheat oven to 180° C.
2. Grease a 20cm spring-form cake tin and line with baking paper.
3. Sift together flour, baking powder and spice into a very large bowl.
4. Add sugar, carrots and walnuts, then stir together.
5. In a separate bowl, beat together crème fraîche, eggs and oil.
6. Stir crème fraîche mixture into dry ingredients and transfer mixture into cake tin.
7. Bake for approx 35mins.
8. Leave cake in tin (on a cooling rack) for 5min before removing cake from tin.

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