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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

    Average Rating:

     7 Total Reviews

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    • on November 19, 2009

      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!

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    • on August 09, 2009

      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.

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    • on April 03, 2009

      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!

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    • on April 07, 2008

      I used Arrowhead Mills all-purpose GF baking mix instead of soya flour and pecans instead of walnuts. WOW!! I can't tell the difference at all between this and my "regular" carrot cake. I made this for a friend whose gluten allergic, but I might just start making this all the time. It's FANTASTIC!

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    • on January 10, 2008

      Really liked the cake. I used Bob Red Mills GF all-purpose flour in place of the soy flour. Nice texture, wasn't "gritty".

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    • on December 03, 2007

      I wish I could give this more stars!! This is simply outstanding carrot cake - that it's also gluten free is just (dare I say it!) icing on the cake! Oh the icing is wonderful too...I used the soy flour and cornflour, which is a combination I've never used before. Just wonderful! I'll have experiment with those in other gluten free baking. Thanks for a terrific recipe!

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    • on September 23, 2006

      For gluten free baking, this is an outstanding cake! I used brown rice flour and chick pea flour, and was pleasantly surprised with how nicely it rose in the oven. The texture isn't quite as moist as a traditional carrot cake, but that certainly won't stop me from making it again. I'll add raisins next time too. Thanks, Chrissyo.

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    Nutritional Facts for Gluten-Free Carrot Cake with Orange Frosting

    Serving Size: 1 (174 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 619.2
     
    Calories from Fat 320
    51%
    Total Fat 35.6 g
    54%
    Saturated Fat 8.9 g
    44%
    Cholesterol 102.8 mg
    34%
    Sodium 265.6 mg
    11%
    Total Carbohydrate 69.0 g
    23%
    Dietary Fiber 2.7 g
    10%
    Sugars 50.7 g
    203%
    Protein 10.0 g
    20%

    The following items or measurements are not included:

    gluten free baking powder

    mixed spice

    Detailed Nutrition Values About Nutrition Info
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