Carrot cake would have to be one of the most delicious, yet also the most underrated cake. Possibly because of the carrots; they make it sound too bland and healthy, and detract from what a moist, decadent cake it really is.
With delicious cream cheese icing, these mini carrot cakes are perfect individual serving sizes. That’s afternoon tea for the week, then!
1. Use an electric mixer to beat eggs until thick. Slowly add oil, continuing to beat. In a separate bowl, combine almond meal, flour, cinnamon, baking powder, 1 cup sugar and 1 teaspoon salt in a bowl, then fold through egg mixture. Squeeze grated carrot in paper towel to remove excess liquid. Mix carrot into mixture with 1/2 cup walnuts and set aside for at least 1 hour.
2. Preheat oven to 180C and grease and line six mini loaf pans or a muffin pan. Divide cake mixture between the pans then bake for 35 minutes or until a skewer inserted comes out clean. Allow to cool in the pans.
3. To make the icing, beat cream cheese with lemon zest and juice, gradually adding icing sugar and beating until smooth.
4. Spread icing evenly over the tops of the cooled cakes and top with walnuts.