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.