Gluten-Free Carrot Cakes

I gave in and went shopping today on only day 6 of The Experiment but just bought fruit, veg, milk, yogurt, bread and eggs. No trimmings, treats or things in jars. With that and the freezer I should get through another week without binning anything.

I have been experimenting with gluten-free ideas for Scrap’s birthday party in a couple of weeks so his friend Sami can eat everything. So far so good with the flourless chocolate cake but not convinced about these carrot cakes. Me and Scrap made them together this afternoon and they taste nice but are a bit airy – I wouldn’t bother with the whisking next time, I’d just mix it all together and bake it. Probably yield a few less though, without all the air.

Makes 20
100g ground almonds
2 large carrots, finely grated
75g small sultanas
1 tsp vanilla extract
4 tbsp cornflour
½ tsp baking powder
grated rind and juice of 1 lemon
3 large eggs, separated
140g golden caster sugar
TOPPING
100g soft cheese
50g icing sugar
marizpan, coloured to make carrots with or some Smarties

Preheat the oven to 180C / Gas 4.

Place the almonds, carrots, sultanas, vanilla, cornflour, baking powder, the lemon rind and half the juice and the egg yolks in a large bowl.

In a separate bowl, whisk the egg whites until stiff then add the sugar, a quarter at a time until stiff and glossy.

Fold the meringue into the carrot mixture then spoon into fairy-cake cases and bake for 12 – 15 minutes until just firm to the touch – they will deflate a little on cooling.

Mix together the soft cheese, icing sugar and a squeeze of juice for the reserved lemon half. Spread a little on the top of each cooled cake and top with a marzipan carrot or a Smartie.