Gluten-Free Carrot Cake with Orange Frosting

READY IN: 1hr 20mins
Recipe by Chrissyo

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

Top Review by 3RiversCook

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 .

Ingredients Nutrition

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.

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