Gluten-Free Carrot Cake with Orange Frosting

Chrissyo's Note:

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

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 cup soya flour or 1 cup besan flour
• ¾ cup maize cornflour (100% corn)
• 2 teaspoons gluten free baking powder
• 1 teaspoon bicarbonate of soda
• 2 teaspoons mixed spice
• 1 cup firmly packed brown sugar
• 1 ½ cups grated carrots (about two medium carrots)
• 1 cup chopped walnuts
• ½ cup light olive oil
• ½ cup sour cream
• 3 eggs , lightly beaten

ORANGE FROSTING

• 125 g cream cheese , chopped
• 1 teaspoon finely grated orange rind
• 1 ½ cups icing sugar

Directions:

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

Reviews

[Caclark4]

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!

[UmmBinat]

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.

[crazy but capable]

This is a great recipe! I skipped the nuts and used the Bob's Red Mill all purpose flour instead of the other flours. I subbed 1 T cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger for the "mixed spice". Preheat oven to 325. I made this into minicupcakes to take to a gluten-free family member so they can put them in the freezer and grab them as needed. :) YUM!