Carrot Cake With Cream Cheese Frosting - Gluten Free

Total Time: 1 hr 35 mins Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 3 eggs
• 1 cup oil
• 1 1/4 cups brown sugar
• 1 1/2 cups gluten-free self-raising flour
• 1 teaspoon bicarbonate of soda
• 1 pinch salt
• 2 teaspoons ground cinnamon
• 3/4 cup pecans, chopped
• 1 2/3 cups grated carrots
• 125 g cream cheese, softened
• 30 g butter
• 1 cup gluten-free icing sugar, ensure gluten free (confectioners sugar)
• 2 teaspoons orange juice

Recipe

• 1 preheat the oven to 180°c (350°f )grease a deep 23cm square cake tin and line the base and sides with baking paper.
• 2 combine the eggs, oil and brown sugar in a large bowl.
• 3 add the sifted flour, soda, salt and cinnamon. beat with electric beaters until the mixture is smooth.
• 4 add the nuts and carrots and mix through well.
• 5 pour the mixture into the prepared tin and bake for 45 minutes. a skewer should come out clean when inserted into the centre of the cake.
• 6 allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool.
• 7 to make the frosting. beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable.
• 8 spread the icing over the cake.
• 9 decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.