Mini carrot cakes

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How to make Mini carrot cakes

  • Yield : 10
  • Prep Time : 0:20
  • Cook Time : 0:25
  • Total Time : 0:45

Ingredients

  • 1/3 cup rice flour
  • 1/3 cup gluten-free cornflour
  • 1 1/2 tablespoons mixed spice
  • 2 tsp gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 cups almond meal
  • 1 cup brown sugar, firmly packed
  • 2 carrots, peeled, grated
  • 2/3 cup walnuts, chopped
  • 4 eggs, separated

Cream cheese icing

  • 250g reduced-fat cream cheese, at room temperature
  • 1/2 cup gluten-free icing sugar
  • 1 tablespoon orange juice

Method

  • Step 1 Preheat oven to 160C. Line a 12-hole muffin pan with paper patty cases.
  • Step 2 Sift flours, spice, baking powder and soda into a bowl. Stir in almond meal, sugar, carrot, half the walnuts and all the egg yolks. Mix well.
  • Step 3 In a large, clean bowl, using an electric mixer, beat egg whites, until stiff peaks form. Lightly fold into cake mixture.
  • Step 4 Spoon evenly into cases until 2/3 full. Bake for 20-25 mins until cooked when tested. Cool in pan for 5 mins before turning 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. Chill until required. Spread evenly over cakes. Sprinkle with remaining walnuts.

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