Carrot cake

Ingredients

• 1/3 cup rice flour
• 1/3 cup gluten-free cornflour
• 2 teaspoons gluten-free baking powder
• 1 teaspoon bicarbonate of soda
• 1 1/2 tablespoons mixed spice
• 2 cups ground almonds
• 1 cup brown sugar
• 2 carrots, peeled, grated
• 4 eggs, separated
• 2/3 cup walnuts chopped and/or dry raisins (optional)

Royal icing

• 4 egg whites
• 4 cups sifted confectioners' sugar
• 1 teaspoon lemon extract
• 1 tablespoon lemon juice
• 1/2 cup pure icing sugar

Method

Preheat oven to 160°C. Grease and line an 8cm deep, 11cm x 21cm (base) loaf pan.
  
Sift flours, baking powder, bicarbonate of soda and mixed spice into a bowl. Add ground almonds, sugar, carrot, egg yolks (+ half the walnuts). Mix well.
  
Using an electric mixer, beat eggwhites until stiff peaks form. Fold into carrot mixture. 
  
Pour into pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 10 minutes. Turn onto a wire rack.
  
Make the royal icing: beat egg whites with mixer until foamy. Gradually add lemon juice and icing sugar until well thickened.
  
Spread icing over cake. (Optional: Sprinkle with remaining walnuts.) Refrigerate for at least 15 minutes and serve.


Thanks to "Aunt Ginger" for her Irish carrot cakes! 
From one of her hot 'n' spicy ex-coworker ;)
(http://www.taste.com.au/recipes/821/carrot+cake)