Ingredients for Gluten Free Carrot Cake With Orange Frosting
- Soya Flour
- Cornflour
- Gluten Free Baking Powder
- Bicarbonate Of Soda
- Mixed Spice
- Brown Sugar
- Carrots
- 100g Chopped Walnuts
- Light Olive Oil
- Sour Cream
- 2 Large Eggs
- Cream Cheese
- Orange Rind
- 300g Icing Sugar, sifted
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gluten Free Carrot Cake With Orange Frosting? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gluten Free Carrot Cake With Orange Frosting
- Preheat oven to 160°C (320°F). Grease and flour a deep 20cm round cake tin. Line the base and sides with baking paper.
- In a large bowl, whisk together the gluten-free flour blend, baking powder, bicarbonate of soda, ground cinnamon, ground nutmeg, and ground ginger.
- Add the sugar, grated carrots, and chopped walnuts to the dry ingredients. Mix well to combine.
- In a separate bowl, whisk together the vegetable oil, cream, eggs, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake tin and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting: In a medium bowl, beat the cream cheese and orange zest with an electric mixer until light and fluffy.
- Gradually add the sifted icing sugar, beating until smooth and creamy. Add a tablespoon or two of orange juice if needed to reach desired consistency.
- Once the cake is completely cool, frost generously with the orange frosting.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
208g
Fat
42g
Carbs
22g
