Name: Mini carrot cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
Ingredients: 42.90 gm rice flour; 42.90 gm gluten-free cornflour; 15.00 gm mixed spice; 8.00 gm gluten-free baking powder; 2.50 gm bicarbonate of soda; 200.00 gm almond meal; 180.00 gm brown sugar, firmly packed; 2 carrots, peeled, grated; 75.90 gm walnuts, chopped; 4 eggs, separated; 250g reduced-fat cream cheese, at room temperature; 75.00 gm gluten-free icing sugar; 21.00 gm orange juice

Mini carrot cakes

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Elegant mini carrot cakes perfect for parties.

Ingredients:

42.90 gm rice flour
42.90 gm gluten-free cornflour
15.00 gm mixed spice
8.00 gm gluten-free baking powder
2.50 gm bicarbonate of soda
200.00 gm almond meal
180.00 gm brown sugar, firmly packed
2 carrots, peeled, grated
75.90 gm walnuts, chopped
4 eggs, separated
250g reduced-fat cream cheese, at room temperature
75.00 gm gluten-free icing sugar
21.00 gm orange juice

Instructions:

Preheat the oven to 160C and prepare a 12-hole muffin pan by lining it with paper patty cases.
Combine the sifted flours, spices, baking powder, and baking soda in a bowl. Add in almond meal, sugar, carrots, half of the walnuts, and all the egg yolks. Stir well to mix everything thoroughly.
Using an electric mixer, whip egg whites in a clean, large bowl until stiff peaks form. Gently fold them into the cake mixture.
Divide the batter evenly into the cases, filling them up to 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
In a bowl, combine cream cheese, icing sugar, and orange juice. Beat until smooth. Chill until ready to use. Spread over cakes and sprinkle with remaining walnuts. Enjoy!

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