Gluten-Free Carrot Cake with Orange Frosting
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 cup soya flour or 1 cup besan flour
- 3⁄4 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 1⁄2 cups grated carrots (about two medium carrots)
- 1 cup chopped walnuts
- 1⁄2 cup light olive oil
- 1⁄2 cup sour cream
- 3 eggs, lightly beaten
-
ORANGE FROSTING
- 125 g cream cheese, chopped
- 1 teaspoon finely grated orange rind
- 1 1⁄2 cups icing sugar
directions
- CARROT CAKE: Preheat the oven to moderately slow (160c).
- Grease a deep 20cm round cake tin, line the base and sides with baking paper.
- Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
- Stir in the sugar, carrot and walnuts.
- Stir in the combined oil, cream and eggs until smooth.
- Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
- Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
- Top cake with Orange Frosting.
- ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
- Gradually beat in the sifted icing sugar until smooth.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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 Recipe #302989 turned out better.
-
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!
see 3 more reviews
Tweaks
-
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 Recipe #302989 turned out better.
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>