Carrot Cake With Cream Cheese Frosting - Gluten Free

READY IN: 1hr 35mins
Recipe by **Jubes**

You just can't beat a piece of cream cheese frosted carrot cake with a good cup of coffee.

Top Review by April in DE

This was absolutely perfect--so moist and delicious! Because of an allergy, I added raisins and coconut instead of the pecans, and it was the best carrot cake I've ever had. Thanks for a terrific recipe, Jubes!

Ingredients Nutrition

Directions

  1. Preheat the oven to 180°C (350°F )Grease a deep 23cm square cake tin and line the base and sides with baking paper.
  2. Combine the eggs, oil and brown sugar in a large bowl.
  3. Add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until the mixture is smooth.
  4. Add the nuts and carrots and mix through well.
  5. Pour the mixture into the prepared tin and bake for 45 minutes. A skewer should come out clean when inserted into the centre of the cake.
  6. Allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool.
  7. To make the frosting. Beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable.
  8. Spread the icing over the cake.
  9. Decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.

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