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Gluten Free Carrot Cake Recipe with Lemon Cream Cheese Frosting

Jennifer Schmidt
  • 40 minutes
  • Serves 12

INGREDIENTS

1 tsp

Ginger, ground

1/2

Lemon, zest and juice of

5

Eggs, large

1/2 lb

almond meal

1 tsp

Baking powder, heaped

1/2 tsp

Bicarbonate of soda

220 g

Brown sugar

1 tsp

Cinnamon, ground

100 g

Icing sugar

1/4 tsp

Nutmeg, ground

1/2 cup

Pecans

50 g

Butter

250 g

Cream cheese

350 g

Carrots (peeled and tops removed, 3/4 lb or 12 oz)