Carrot Cake With Cream Cheese Frosting - Gluten Free

"You just can't beat a piece of cream cheese frosted carrot cake with a good cup of coffee."
 
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Ready In:
1hr 35mins
Ingredients:
13
Serves:
12

ingredients

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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

  1. 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!
     
  2. 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.
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

Aussie Mum - gluten-free
 
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