Carrot Cake With Cream Cheese Frosting - Gluten Free
- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
Cake Ingredients
- 3 eggs
- 1 cup oil
- 1 1⁄4 cups brown sugar
- 1 1⁄2 cups gluten-free self-raising flour
- 1 teaspoon bicarbonate of soda
- 1 pinch salt
- 2 teaspoons ground cinnamon
- 3⁄4 cup pecans, chopped
- 1 2⁄3 cups grated carrots
-
ICING INGREDIENTS
- 125 g cream cheese, softened
- 30 g butter
- 1 cup gluten-free icing sugar, ensure gluten free (confectioners sugar)
- 2 teaspoons orange juice
directions
- Preheat the oven to 180°C (350°F )Grease a deep 23cm square cake tin and line the base and sides with baking paper.
- Combine the eggs, oil and brown sugar in a large bowl.
- Add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until the mixture is smooth.
- Add the nuts and carrots and mix through well.
- 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.
- Allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool.
- To make the frosting. Beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable.
- Spread the icing over the cake.
- Decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.
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Reviews
-
I made this for my friends birthday. I'd never made gluten free stuff before. This cake was to die for. Absolutely fantastic. Tasted just like "normal" carrot cake. I had to sub cream cheese for dairy free cream cheese, still added the orange juice. what a wonderful combination. Recommend you try this. So simple to make , its fool proof.
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free