Gluten free carrot cake

Recipe

This is a shallow cake and so if you want a double layered cake then double the quantity and use two tins. Personally I like this just the way it is. I have included several frostings if you love a frosting or if you are making it for a special occasion but it is just as delicious left plain, in fact that is how we like to eat it, add a dollop of cream too if you like! 

150g soft light brown sugar or golden caster sugar

1 whole egg plus 1 egg yolk
2 egg whites, whisked to stiff peaks

125g gluten free self raising flour ( I use Doves Farm) or regular self raising flour 

1 tsp ground mixed spice

1 tsp cinnamon

pinch of salt

150 ml grapeseed oil or sunflower oil

75g ground almonds

250g finely grated carrot

75g chopped pecans
75g sultanas (optional)
extra pecans, chopped, grated lemon peel or edible flowers to decorate

Icing 
Buttercream for those that dislike cream cheese
100g butter
200g icing sugar, sifted
1tblsp water or lemon juice (if you want a slight flavour to your icing)

or
Sweet cream cheese frosting- this should cover the top and sides

100g cream cheese

25g softened butter

150g-175g icing sugar

grated zest of unwaxed lemon or orange
or
Less sweet frosting- just for the top 
170g cream cheese
65g butter
35g icing sugar
Grated zest of lemon (optional)

Method

1. Preheat the oven to 180c/gas mark 4

2. Put the egg whites in a scrupulously clean bowl and whisk until stiff peak stage.
3. Put the sugar, 1 whole egg plus 1 egg yolk and oil in a mixer with a paddle attachment and beat until well mixed or you can use a hand held whisk.

4. Gradually add the flour a spoonful at a time then add the spices, salt, ground almonds and chopped nuts. Finally add the grated carrot and sultanas if using. Mix really well. 

5. With a metal spoon gradually fold in the whisked egg whites trying not to remove too much air as you do.
6. Spoon into a 20 cm round tin that is greased and lined with baking parchment.

7. Bake for 45-50 minutes. Checking by inserting a skewer and if it comes out clean then remove from the oven and set aside for 10  minutes before turning out carefully onto a wire rack to cool.

8. To make the icing, decide which one you would like to use and then either start by beating the softened butter and adding the icing sugar a tablespoon at a time until it is really well mixed. Then add the water or lemon juice and beat really well or if you are using the cream cheese frosting then same method, beat the cream cheese and butter together and add the icing sugar a tblsp at a time and then add the zest of the lemon or orange.

9. Spread the frosting on the top and sides of the cake. Decorate either with chopped nuts, edible flowers or grated zest of lemon.