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This is a gorgeous carrot cake that miraculously has no butter or oil or gluten. It's best eaten the day it's made while the texture is light and delicious. It's great with or without Cream Cheese Icing because it's one of those cakes that holds it's own beautifully without it. It's one of the best carrot cake recipes I've tried.
Preheat oven to 180°C
Grease a 22-23cm springform cake tin and line base with baking paper. Dust lightly with flour and tap out excess.
Combine egg yolks and sugar in a bowl.
Beat with electric mixer until pale.
In another bowl, whisk eggwhites until stiff peaks form.
Whisk in extra teaspoon sugar, then fold eggwhite mixture into egg yolk mixture.
Gently fold in carrots, almonds, Grand Marnier and orange zest.
Sift potato flour, baking powder and cinnamon into mixture and fold in gently but thoroughly.
Pour into prepared tin.
Bake for 50mins or until centre springs back when touched and cake starts to pull away from sides of tin.
Stand 5mins before turning out to cool completely.
Beat butter til white and creamy.
Add cream cheese and beat til smooth.
Add vanilla and orange zest and beat in.
Gradually beat in icing sugar til combined.
# Spread ontop of cake
Be careful when folding everything together because it's crucial that none of the air gets knocked out otherwise your cake won't rise
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