Gluten free Carrot Cake

Adapted from : http://www.deliciouseveryday.com/best-ever-carrot-cake-gluten-free-carrot-cake/

Ingredients

• 350g (3/4 lb or 12 oz) carrots, peeled and tops removed
• ½ cup of pecans
• 5 large eggs
• 1 heaped tsp baking powder
• ½ tsp bicarbonate of soda
• 250g (1/2 lb or 9 oz) of almond meal (ground almonds)
• 220g (1/2 lb or 8 oz) of brown sugar. Need to half the sugar next time as it was very sweet
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp of ground ginger
• CREAM CHEESE FROSTING:
• 250g (1/2 lb or 9 oz) of cream cheese, at room temperature
• 50g (1¾ oz) of butter, at room temperature
• 100g (3.5 oz) of icing sugar, sifted
• zest and juice of half a lemon, or to taste

Instructions

1. Grease two 20 cm (8-Inch) nonstick springform cake tines and preheat the oven to 180 Celsius (350 Fahrenheit). I used a 9 inch pan hence a flatter cake. I will lined this with baking paper next time as I do not have springform tin and it was so hard to take the batter out.
2. Grate the carrots using a food processor and remove the grated carrots from the bowl and set aside. Remove the grater attachment from the food processor and switch to the chopping attachment and add the pecans and pulse until roughly chopped. Set aside with the carrot. I used Thermomix pulse function to do this step.
3. Add the remaining cake ingredients (except the carrots and pecans) and process to combine. Finally add the carrot and pecans and pulse to combine with the cake batter.
4. Divide the batter between the prepared springform pans and bake for 15 to 25 minutes. Remove from the oven and let the cake cool completely in the tin before removing.
5. To make the frosting combine the butter and cream cheese in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy. Add the icing sugar and lemon juice and zest and beat for another 5 minutes, or until pale and fluffy.
6. Spread the frosting between the cake layers and over the top of the cooled cake.

The carrot cake turned out very moist and nice but a tad sweet. Everyone says the taste was fine but I will still cut sugar down

This is what happen when the tins are not lined with baking papers. They broke apart when I took them out

The test run cake. Frosting was not looking good as the crumbs from the broken cake made it hard to spread the frost.