If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Saw it in Donna Hay Magazine; intrigued me because I first love carrot cake and this one was made without flour--used ground almonds instead...we loved it. I changed minute things...like vanilla from lemon juice in frosting...otherwise this is Donna Hay's recipe. - loubaby
1 1/2 cups brown sugar 5 eggs 1 tsp vanilla 1/2 cup oil 3½ cups ground almonds 1 teaspoon baking powder 1 teaspoon cinnamon 1 teaspoon ginger 1/4 teaspoon nutmeg 14 oz grated carrot 1 cup shredded coconut ½ cup slivered almonds, toasted ½ cup currants
frosting 12 oz cream cheese, softened 1 cup confectioner's sugar 1 tsp vanilla
- Preheat oven 325°F. Grease and Line a 9 1/2 or 10-inch springform pan with parchment.
- Beat sugar, eggs and vanilla 15 minutes until triple in volume with electric mixer. In another large bowl, combine rest of ingredients well; fold in egg mixture. Pour into pan and bake 1 hr + 20-25 minutes or until cooked when tested with a skewer comes out with a only a few crumbs. Cool in tin.Refrigerate 2-3 hours til firm.
- For cream cheese frosting, process the cream cheese in a mixer until smooth. Add sugar and vanilla and process until smooth. Spread frosting on chilled cake.