Classic Carrot Cake | McKenzie
Preheat oven to 160ºC. Line a 25cm round cake tin with baking paper. Sift flours, baking powder, bi-carb, cinnamon and mixed spice in a large bowl.
Ingredients
- 55g McKenzie's Rice Flour
- 50g McKenzie's Corn Flour
- 2 tsp McKenzie's Baking Powder
- 1 tsp McKenzie's Bi-Carb Soda
- 1 tbs McKenzie's Ground Cinnamon
- 1 tbs McKenzie's Mixed Spice
- 200g McKenzie's Almond Flour
- 220g brown sugar
- 2 medium carrots, peeled and grated
- 40g McKenzie's Californian Walnuts, chopped
- 4 eggs, separated
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