Ingredients
- 2½ cups (335g) gluten-free self-raising flour
- ½ cup (60g) almond meal
- ½ teaspoon bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1 teaspoon finely grated fresh nutmeg, plus extra to dust
- 1 1/3 cups (295g) firmly packed brown sugar
- 3 cups (450g) coarsely grated carrot
- 1 cup (120g) coarsely chopped walnuts
- 3 eggs
- 1 cup (250ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
Cream Cheese Frosting
- 200g cream cheese, softened
- 2 teaspoons finely grated lemon rind
- 3 cups (480g) gluten-free icing sugar
Method
- Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
- Sift flour, almond meal, bicarb, cinnamon and nutmeg into a large bowl; stir in sugar, carrot and walnuts. Add combined eggs and extra virgin olive oil; stir until smooth. Pour mixture into pan; smooth the surface.
- Bake cake for 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
- To make the frosting, beat cream cheese and rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar until smooth. Spread on top of cooled cake. Dust cake with extra nutmeg.
Recipe by The Australian Women’s Weekly
Photography Con Poulos Styling Steve Brown
