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Gluten-free carrot cake
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Total Time:
1 hour
Gluten-free spiced carrot cake - pairs perfectly with tea
Ingredients:
  • unsalted butter for greasing
  • 225 g gluten-free self-raising flour plus extra for dusting
  • 2 large free-range eggs
  • 125 g soft brown sugar
  • 125 ml sunflower oil
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 eating apple
  • 200 g carrots
  • 1 orange zest and juice
  • 1 handful of sultanas
  • 50 g walnuts (optional)
  • 75 g unsalted butter softened
  • 100 g icing sugar
  • 1 orange zest only
  • 75 g cream cheese
  • 50 g walnuts
Instructions:
  • - Preheat your oven to 190ºC/375ºF/gas 5 and grease a 20cm springform cake tin with butter. Line the base with greaseproof paper and dust the sides with gluten-free flour. - In a large bowl, lightly beat the eggs, then add sugar and oil and mix well. Sieve in the flour and spices, then fold gently to combine. - Peel and grate the apple and carrots into the bowl. Add orange zest, orange juice, and sultanas. If desired, roughly chop and include walnuts. - Pour the batter into the prepared tin and bake on the middle shelf of the oven for 30-35 minutes until golden and a skewer comes out clean. - Let the cake cool in the tin for 5 minutes before transferring to a wire rack to cool completely. - For the icing, beat butter, icing sugar, and most of the orange zest until smooth. Gently stir in cream cheese. - Once the cake is cooled, decorate with the icing. Crush walnuts and sprinkle on top, then add a grating of orange zest before serving.

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