Flourless Carrot Cake With Cream Cheese Icing | Donna Hay

Ingredients

• 5 eggs, at room temperature
• 1½ cups (265g) light brown sugar
• 1 teaspoon vanilla extract
• ½ cup (125ml) vegetable oil
• 3½ cups (420g) almond meal (ground almonds)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• 2⅔ cups (320g) grated carrot (about 3 carrots)
• 1 cup (75g) shredded coconut
• ½ cup (70g) slivered almonds, toasted
• ½ cup (80g) dried currants
• 250g cream cheese, chopped
• ⅓ cup (55g) icing (confectioner’s) sugar mixture, sifted
• 1 tablespoon lemon juice