Gluten Free Mini Carrot Cakes

• 1/3 cup Rice Flour
• 1/3 cup Maize Cornflour
• 1 ½ tbsp Mixed Spice
• 2 tsp Gluten-Free Baking Powder
• 1 tsp Baking Soda
• 2 cups Ground Almonds
• 4 Eggs
• 2/3 cup Walnuts, chopped
• 1 cup Brown Sugar
• 2 Carrots, peeled and finely grated

Icing:

• 250g Cream Cheese (at room temperature)
• ½ cup Gluten-Free Icing Sugar
• 1 tbsp Orange Juice
• Sliced Almonds or Walnuts (to decorate)

1. Preheat your oven to 160°C (320°F).
2. Sift the rice flour, maize cornflour, mixed spice, gluten-free baking powder, and baking soda into a large bowl.
3. Stir in the ground almonds, brown sugar, grated carrots, and chopped walnuts until evenly mixed.
4. Separate the eggs, adding the egg yolks to the bowl with the dry ingredients.
5. Using a cake mixer, beat the egg whites until stiff peaks form.
6. Gently fold the beaten egg whites into the mixture until just combined.
7. Spoon the batter into a 12-hole muffin tin lined with paper cases, dividing it evenly.
8. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
9. Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Icing: 

1. In a separate bowl, beat the cream cheese, gluten-free icing sugar, and orange juice until smooth and creamy.
2. Spread the icing over the cooled cakes. 12. Sprinkle with sliced almonds or walnuts to decorate.

Optional variation:
You can bake this mixture as a carrot loaf in a 10cm x 20cm loaf tin for 50-60 minutes instead of muffins.