Recipe

Gluten-free carrot cake with orange frosting

Cooking is full of classic pairings, and carrot and orange is one of the best. This moist carrot cake with orange frosting is moist, dense and delicious, and, as a bonus, gluten-free.

Nov 30, 2006 1:00pm
  • 20 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Gluten-free carrot cake with orange frosting
  • 1 cup (125g) soya flour or besan (chickpea flour)
  • 3/4 cup (110g) maize cornflour (100 percent corn)
  • 2 teaspoon gluten-free baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoon mixed spice
  • 1 cup (200g) firmly packed brown sugar
  • 1 1/2 cup (360g) grated carrot
  • 1 cup (120g) chopped walnuts
  • 1/2 cup (125ml) extra-light olive oil
  • 1/2 cup (125ml) sour cream
  • 3 eggs, beaten lightly
Orange frosting
  • 125 gram cream cheese, chopped
  • 1 teaspoon finely grated orange rind
  • 1 1/2 cup cups (240g) pure icing sugar

Method

Gluten-free carrot cake with orange frosting
  • 1
    Preheat oven to 160°C (140°C fan-forced).
  • 2
    Grease a deep 20cm round cake pan, line the base and side with baking paper.
  • 3
    In a large bowl, sift flours, baking powder, soda and spice. Stir in the sugar, carrot and walnuts. Stir in the combined oil, cream and eggs until smooth. Pour the mixture into pan and bake for about 1 hour, or until skewer comes out clean when inserted into the centre of the cake.
  • 4
    Pour the mixture into pan and bake for about 1 hour, or until skewer comes out clean when inserted into the centre of the cake.
  • 5
    Meanwhile, to make orange frosting: beat the cheese and rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
  • 6
    Let cake stand for 10 minutes before turning onto a wire rack to cool. Top cake with orange frosting before serving.

Notes

Suitable to freeze. Not suitable to microwave. You will need about two medium carrots for this recipe, which can be made a day ahead.

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