Name: Gluten-free carrot cake with cream-cheese frosting
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8
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

Gluten-free carrot cake with cream-cheese frosting

An indulgent teatime treat.

Serves 8

Prep

15M

Cook

10M

Total

25M

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So indulgent you’ll hardly believe the gluten is gone! This teatime treat looks decadent on a cake stand, and it’s easier than it looks to whip up!

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

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.

Click here for ‘The gluten-free pantry’

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Ingredients

Method

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