Melted butter, to grease
1 cup olive oil
1 cup caster sugar
1½ cups gluten-free self-raising flour
1 tsp xanthan gum
½ tsp bicarbonate of soda
1½ tsp ground cinnamon
1 tsp ground cloves
2½ cups coarsely grated carrot (about 2 large carrots)
½ cup walnut halves, chopped
250g cream cheese, at room temperature
1 cup gluten-free icing sugar mixture, sifted
1 tsp vanilla extract
Extra cinnamon, to dust
Preheat oven to 180°C. Grease a 20cm round springform cake tin with melted butter, then line base and side with baking paper. Put oil, sugar and eggs in a large bowl and beat, using an electric mixer, until light and creamy.
Sift flour, xanthan gum, bicarb and spices over egg mixture and stir until well combined.
Add carrot and stir until just combined.
Add walnut and stir until well combined.
Spoon into prepared tin.
Bake for 1 hour-1 hour and 10 minutes or until cake is cooked through when tested with a skewer. Stand for 10 minutes before releasing tin. Turn out onto a wire rack to cool completely.
To make icing, put cream cheese, icing sugar and vanilla in a large bowl and beat, using an electric mixer, until light and creamy. Spread over cooled cake, then dust with a little extra cinnamon. Serve.
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