Gluten-Free Carrot Cake with Orange Frosting

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

• Ready In: 1 hr 20 mins
• 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

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.