Gluten Free Carrot Cake with Cream Cheese Frosting

For the cake (Serves 12):

• 2 cups natural almond meal (or ground sunflower seeds for nut free version)
• 1/3 cup brown rice flour
• 1/3 cup cornflour or tapioca starch
• 1/2 cup brown sugar (or sweetener of your choice)
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 2 tsp gluten free baking powder
• 1 tsp baking soda
• 2 tsp vanilla extract
• 1/3 cup organic coconut oil or butter, melted and cooled to room temperature
• 3/4 cup organic sultanas
• 3 large organic carrots, grated
• 1/2 cup walnuts, roughly chopped (omit for nut-free version)
• 4 free range or organic eggs, separated

For the icing (makes enough for 2 cakes):

• 250g cream cheese
• 65g butter or dairy free spread
• 250g icing sugar
• Zest from 1 lemon
• 1 tbsp lemon juice

To decorate (optional)

• Raw pumpkin seeds and chopped walnuts

Method:

1. Preheat oven to 160°C. Grease and line a loaf pan with baking paper.
2. In a bowl combine almond meal, flours, spices, brown sugar, baking powder, and baking soda. Stir together to remove any lumps.
3. In a separate bowl mix together the vanilla, coconut oil, sultanas, grated carrots, walnuts and egg yolks. Add to dry ingredients and stir together. 
4. In a clean bowl whisk egg whites until stiff peaks form. Fold gently through carrot mixture.
5. Pour into the greased loaf pan and bake for 45 – 50 minutes or until skewer inserted comes out cleanly.
6. Cool cake in pan for 10 – 15 minutes then remove and transfer to a wire rack to cool completely.
7. To make icing, place all ingredients in a food processor and process for 30 seconds or until smooth.
8. Ice cooled cake and decorate with nuts and seeds if using. Serve with your favourite tea and enjoy!
9. Leftovers will keep in the fridge for up to one week (if it lasts that long). Un-iced cake can be wrapped and frozen for up to 2 months.