Ingredients
• Melted butter, to grease
• 1 cup olive oil
• 1 cup caster sugar
• 3 eggs
• 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
Method
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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.
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Sift flour, xanthan gum, bicarb and spices over egg mixture and stir until well combined.
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Add carrot and stir until just combined.
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Add walnut and stir until well combined.
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Spoon into prepared tin.
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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.
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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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