flourless carrot cake

  • 4 eggs
  • 1 cup (175g) brown sugar
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) light-flavoured extra virgin olive oil
  • 2⅔ cups (320g) almond meal
  • 2 teaspoons mixed spice, plus extra for dusting
  • 1 teaspoon baking powder
  • 300g carrots, peeled and grated
  • ¾ cup (60g) dessicated coconut
  • ½ cup (80g) currants
  • 1 cup (230g) fresh dates, pitted and chopped

cream cheese icing

  • 500g cream cheese, chopped and softened
  • ⅔ cup (180g) icing sugar, sifted
  • 2 tablespoons milk 
  1. Preheat oven to 160°C (325°F). Line the base and sides of a lightly greased 20cm springform tin with non-stick baking paper and set aside. 
  2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8 minutes or until thick and tripled in volume. Place the oil, almond meal, mixed spice, baking powder, carrot, coconut, currants and dates in a large bowl and mix well to combine. 
  3. Fold through the egg mixture and spoon into the prepared tin. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a few crumbs are attached when tested with a skewer. Set aside in the tin to cool completely.
  4. To make the cream cheese icing, place the cream cheese and sugar in the bowl of an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl, add the milk and beat for a further 1 minute or until smooth. 
  5. Remove the cake from the tin. Spread with the icing and dust with the extra mixed spice to serve. Serves 8–10.
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