carrot cake + cream cheese frosting

Recipe for: carrot cake + cream cheese frosting (glute

Recipe Ingredients

Ingredients:

• * 250g homebrand raw sugar
• * 1 lemon
• * 2/3 cup woolworth select vegetable oil
• * 2 woolworth select free range egg
• * 6 small carrot or 3 large
• * 1/2 cup pecan (chopped)
• * 1 1/4 cup (250g) macro free from gluten self raising flour
• * pinch allspice mixed spice
• * pinch baking powder (gluten free)
• * 1 tube woolworth select cream cheese
• * 2 -3 cup icing sugar (alway read the label for gluten free)

Recipe Instructions

Instructions:

1. Grate carrots. I did mine in the thermomix on closed lid setting and pressing turbo about 3-5 times. Don't over process. Set carrots aside.
2. Place raw sugar and lemon rind in TM bowl and process 10 seconds speed 9. Alternatively combine your caster sugar and lemon rind together
3. Add in oil and eggs and combine well until nice and creamy. I did this for 20 seconds on speed 4.
4. Add in carrots and pecans and combine. 10 seconds on speed 4
5. Measure in flour and a pinch of baking powder and gently combine through the wet ingredients. Gluten free flour is quite forgiving but you don't want to overmix but you also don't want to have a pocket of flour in your finished cake. I did this for 20 seconds on speed 4.
6. Pour into a lined cake tin (I love my square 20cm -ish tin) and bake in a 180 degrees oven for about 40-50 minutes until a knife comes out clean.
7. To make icing sugar blend together 3 Tablespoons of cream cheese with a dash of lemon juice. Gradually add in the icing sugar and keep adding until you have a nice spreadable frosting. If your icing is too thick just a dash more lemon juice or milk will fix it up.
8. Spread icing nice and thickly all over your cake and top with some pecan pieces if you like.
9. To make this cake dairy free just leave off the frosting.
10. Happy cake eating.