Ingredients for Carrot Cake With Cream Cheese Frosting Gluten Free
- 2 large eggs
- 120ml (1/2 cup) vegetable oil
- 200g (1 1/2 cups) packed light brown sugar
- Gluten Free Self Raising Flour
- Bicarbonate Of Soda
- 1 tsp salt
- Ground Cinnamon
- Pecans
- 250g (2 cups) grated carrots
- 250g (8 oz) softened cream cheese
- 50g (1/4 cup) softened unsalted butter
- Gluten Free Icing Sugar
- 1 tbsp orange juice
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How to Make Carrot Cake With Cream Cheese Frosting Gluten Free
- Preheat oven to 180°C (350°F). Grease and flour a deep 23cm (9-inch) square cake tin. Line the base and sides with baking paper.
- In a large bowl, whisk together 2 large eggs, 120ml (1/2 cup) vegetable oil, and 200g (1 1/2 cups) packed light brown sugar until well combined.
- In a separate bowl, whisk together 250g (2 cups) gluten-free all-purpose flour blend, 2 tsp baking soda, 1 tsp salt, and 2 tsp ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 100g (1 cup) chopped walnuts or pecans and 250g (2 cups) grated carrots.
- Pour batter into the prepared tin and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 20 minutes before inverting it onto a wire rack to cool completely.
- **For the Cream Cheese Frosting:** In a medium bowl, beat together 250g (8 oz) softened cream cheese, 50g (1/4 cup) softened unsalted butter, 300g (2 1/2 cups) powdered sugar, and 1 tbsp orange juice until smooth and creamy.
- Once the cake is completely cool, frost generously with the cream cheese frosting.
- Decorate with extra chopped pecans or orange/lemon zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
92g
Fat
35g
Carbs
8g
