This carrot cake was just divine and far exceeded my expectations.

Ingredients

• 500g grated carrots (about 3 large carrots)
• 3 eggs
• 2 tsp real vanilla essence
• 2 tsp cinnamon
• ¹⁄₂ tsp nutmeg
• 300g ground almonds
• ¹⁄₄ cup vegetable oil
• ¹⁄₄ cup soft brown sugar
• 1 cup sultanas or raisins
• 2 tsp GF baking powder
• ¹⁄₄ cup chopped walnuts

Icing:

• ¹⁄₂ cup icing sugar
• ³⁄₄ cup cream cheese

To decorate:

• Diced, dried apricots
• Pumpkin seeds
• Walnuts

Method

Preheat oven to 160°C.

Grease a medium or large springform cake tin and line base with baking paper

Place all ingredients in a bowl and mix until combined.

Cover with foil and bake for 1 hour, then remove foil and test with a skewer. Cake likely will need further 15-30min baking without foil.

Invert onto cooling rack and very carefully remove base of tin and paper.

When the cake is cool, mix cream cheese and icing sugar, then ice cake.

Decorate with walnuts, apricots and sunflower seeds.

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