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  • The Australian Women’s Weekly Food

    Cakes to make you swoon

    Aug 30, 2021 3 minutes
    PHOTOGRAPHY by JAMES MOFFATT STYLING by STEVE PEARCE

    Carrot cake with frosting

    PREP + COOK TIME 1 HOUR 30 MINUTES (+ COOLING) SERVES 12

    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
    1⅓ cups (295g) firmly packed brown sugar
    3 cups (450g) coarsely grated carrot
    1 cup (120g) coarsely chopped walnuts
    3 eggs
    1 cup (250ml) extra virgin olive oil

    FROSTING

    200g cream cheese, softened
    2 teaspoons finely grated lemon rind
    3 cups (480g) gluten-free icing sugar

    Preheat oven

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