Ingredients
200g white rice flour
120g fresh Bromelton House pecans
3 free range eggs
150g brown sugar
2 tsp cinnamon
250g finely grated Kalfresh carrots
2tsp baking powder
1/4 tsp salt
125ml espresso coffee made on Tamborine Mountain Coffee Plantation beans
Icing
500g cream cheese at room temperature
2 cups icing sugar
juice of 1 lemon
1 tsp cinnamon.
Method
Preheat oven to 170 degrees fan forced. Grease and line two 18cm diameter round sponge cake tins. Combine rice flour, pecans, cinnamon and baking powder in a food processor and process into a fine flour. Beat brown sugar and eggs on high until pale, frothy and tripled in volume (about 6 - 8 mins). Mix in finely grated carrot and then fold in flour and coffee alternately. Divide mixture evenly between baking pans and bake for approximately 25 minutes. Icing: combine all ingredients and beat with an electric beater until soft and fluffy. Ice the cake when cold and decorate to your liking. Kate's used pecans, rainbow carrots and fresh flowers.
