Another tough day in the office when Kate makes us all try this delicious and beautiful creation. Trust us, the icing will knock your socks off, and even better, it's gluten free! Featuring local pecans, carrots and coffee, Kate's really outdone herself here.
200g white rice flour
3 free range eggs
150g brown sugar
2 tsp cinnamon
2tsp baking powder
1/4 tsp salt
500g cream cheese at room temperature
2 cups icing sugar
juice of 1 lemon
1 tsp cinnamon
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.