Carrot Cake with Cream Cheese Icing
 
Serves 8–10
Ingredients
  • 5 large eggs (250 grams), at room temperature
  • 1½ cups (265 grams) light brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • ½ cup (125 grams) vegetable oil
  • 3½ cups (420 grams) almond meal (ground almonds)
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon (5 grams) baking powder
  • 2⅔ cups (320 grams) grated carrot (about 3 carrots)
  • 1 cup (75 grams) shredded coconut
  • ½ cup (70 grams) slivered almonds, toasted
  • ½ cup (80 grams) dried currants
  • Cream cheese icing (recipe follows)
Instructions
  1. Preheat oven to 160°C (325°F). Line a 24cm round springform tin (see Note) with non-stick baking paper and set aside.
  2. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 15 minutes or until thick and tripled in volume. Place the oil, almond meal, cinnamon, ginger, nutmeg, baking powder, carrot, coconut, almonds and currants in a large bowl and mix to combine. Add the egg mixture and fold to combine. Bake for 1 hour 20 minutes–1 hour 25 minutes or until just a few crumbs are attached when tested with a skewer. Allow to cool completely in the tin. Refrigerate for 2–3 hours or until firm.
  3. Run a small knife around the edge of the cake and remove the tin. Place on a cake stand or plate and spread with the icing to serve.
Notes
You can use a 9- or 9½-inch springform pan.

Pro tip: We baked our cake for 1 hour and 5 minutes.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/carrot-cake-cream-cheese-icing/