Name: Mini carrot cakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10
Ingredients: 1/3 cup rice flour; 1/5 cup gluten-free cornflour; 1 1/2 tablespoon mixed spice; 2 teaspoon gluten-free baking powder; 1 teaspoon bicarbonate of soda; 2 cup almond meal; 1 cup firmly packed brown sugar; 2 carrots, peeled, grated; 2/3 cup walnuts, chopped; 4 eggs, separated; Cream-cheese icing; 250 gram reduced-fat cream cheese, at room temperature; 1/2 cup gluten-free icing sugar; 1 tablespoon orange juice

Ingredients

1/3 cup rice flour

1/5 cup gluten-free cornflour

1 1/2 tablespoon mixed spice

2 teaspoon gluten-free baking powder

1 teaspoon bicarbonate of soda

2 cup almond meal

1 cup firmly packed brown sugar

2 carrots, peeled, grated

2/3 cup walnuts, chopped

4 eggs, separated

Cream-cheese icing

250 gram reduced-fat cream cheese, at room temperature

1/2 cup gluten-free icing sugar

1 tablespoon orange juice

Method

1.Preheat oven to 160°C. Line a 12-hole muffin pan with paper patty cases.

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, and mix well.

3.In a large, clean, bowl, using an electric mixer, beat egg-whites until stiff peaks form. Lightly fold into cake mixture.

4.Spoon evenly into cases until 2/3 full. Bake for 20-25 minutes until cooked when tested. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.

5.To make 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.