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GLUTEN FREE CARROT CAKE

¾ cup RICE FLOUR

¼ cup CORNFLOUR

½ cup GROUND ALMONDS

1½ cups CASTER SUGAR

½ tsp SEA SALT

2 tsp BAKING SODA

1 tsp BAKING POWDER

1 tbsp CINNAMON

1 tbsp GROUND GINGER

1 cup WALNUT PIECES

¾ cup DESICCATED COCONUT

¾ cup RICE BRAN OIL

2 EGGS, lightly beaten

1 tsp VANILLA EXTRACT

2 cups of grated CARROT

¾ cup CRUSHED PINEAPPLE, well drained

CREAM CHEESE ICING

250g CREAM CHEESE, softened

100g BUTTER, softened

1 cup ICING SUGAR

1 tsp VANILLA EXTRACT

ZEST & JUICE ½ a LEMON

Pre-heat the oven to 180°C, grease & line a 23cm cake tin.

In a large mixing bowl, sift together all the dry ingredients.

Add the wet ingredients & mix well, pour into the prepared

tin & bake 45-50 minutes until a skewer comes out clean.

Remove from oven & allow to cool completely before icing.

To make the cream cheese icing: in a cake mixer or food

processor, blend together the cream cheese, butter &

icing sugar. Add the vanilla, lemon zest & juice, blending

until smooth.

Spread the icing on top of the cooled cake & decorate to your

liking.

Thanks Ray McVinnie, this cake has been an absolute

favourite at Ripe for years.