Ingredients
Cake
- 1 ½ cups Healtheries Gluten Free Baking Mix
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp baking soda
- ½ cup caster sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup sunflower or canola oil
- 1 tsp vanilla essence
- ¾ cup chopped walnuts
- 2 cups grated carrot
- ½ cup sultanas or raisins
- 2 Tbsp desiccated coconut
Icing
- 125g cream cheese (softened)
- 2 ½ cups icing sugar
- 50g butter, softened
Method
- Preheat your oven to 180*C and line a 20cm cake tin (6cm deep) with baking paper, grease well.
- Sift the Healtheries Gluten Free Baking Mix, spices and soda into a large mixing bowl.
- Add all remaining ingredients into your bowl and stir the mixture with a wooden spoon until it’s just combined, don’t over mix it.
- Pour the cake mixture into your prepared tin and smooth the surface. Bake for about 55-60 minutes. The cake is cooked when a skewer inserted into the centre of the cake comes out clean.
- Remove your cake from oven and remove it from the cake tin. Peel away the paper and allow your cake to cool.
- For the cream cheese frosting – beat all of the frosting ingredients together until you have a smooth frosting consistency. Spread the frosting over the top of your cake once it is cool.