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    You are in: Home / Australian / Gluten-Free Carrot Cake with Orange Frosting Recipe
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    Gluten-Free Carrot Cake with Orange Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Chrissyo's Note:

    This recipe is from the Australian Women's Weekly - June 200. It is a breeze to make.

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    Ingredients:

    Servings:

    Units: US | Metric

    ORANGE FROSTING

    Directions:

    1. 1
      CARROT CAKE: Preheat the oven to moderately slow (160c).
    2. 2
      Grease a deep 20cm round cake tin, line the base and sides with baking paper.
    3. 3
      Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
    4. 4
      Stir in the sugar, carrot and walnuts.
    5. 5
      Stir in the combined oil, cream and eggs until smooth.
    6. 6
      Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
    7. 7
      Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
    8. 8
      Top cake with Orange Frosting.
    9. 9
      ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
    10. 10
      Gradually beat in the sifted icing sugar until smooth.

    Ratings & Reviews:

    • on December 03, 2012

      45

      I used white bean flour for besan and white rice for the cornflour. I like the cake. It was very good not xanthan gums and no tapioca flour which are in so many recipes and my family is allergic to. I used 1 1/2 tsp cinnamon and 1/4 tsp nutmeg. I also added 2 tsp vanilla and 1/2 cup of coconut .

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2009

      55

      I made this cake for someone's birthday at work and it got rave reviews. The only thing I did differently was to use store bought cream cheese frosting instead of the orange frosting. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2009

      35

      Taste OK though wouldn't make this one again. I used 1/2 white 1/2 brown rice flour like another member for the corn flour as it also says that is a sub on the cornflour page. We are corn free. I don't suggest this substitution as I belive it along with the besan flour is what made ours so crubbly. I used yogurt instead of sour cream. Canola oil, egg replacer. No nuts but would be good with them. I did add pineapple like another reviewer which was a good addition. Cream cheese frosting is so good. From what I have made Carrot Cake (Gluten-Free, Casein/Dairy-Free) turned out better.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Gluten-Free Carrot Cake with Orange Frosting

    Serving Size: 1 (173 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 610.5
     
    Calories from Fat 321
    52%
    Total Fat 35.6 g
    54%
    Saturated Fat 8.4 g
    42%
    Cholesterol 94.4 mg
    31%
    Sodium 272.8 mg
    11%
    Total Carbohydrate 67.1 g
    22%
    Dietary Fiber 3.4 g
    13%
    Sugars 52.1 g
    208%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    gluten free baking powder

    mixed spice

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