I was given this recipe many years ago when my eldest was first diagnosed with coeliac disease. It is a really lovely cake, and it always seems to work perfectly. Noone believes me that it's gluten free when I serve it. I happen to love carrot cake because of the frosting: cream cheese frosting is something wonderful. I always make a double-batch of cream cheese frosting, because you need a really thick layer on a carrot cake, and because there has to be enough for me to lick the bowl!!
BEST GLUTEN FREE CARROT CAKE
Recipe can be made a day ahead. Suitable to freeze.
1 cup [125g] soy flour or chickpea [besan] flour
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup [200g] firmly packed brown sugar
1½ cups [360g] grated carrot
1 cup [120g] chopped walnuts
½ cup [125ml] extra light olive oil
½ cup [125ml] sour cream
3 eggs, beaten lightly
ORANGE FROSTING:125g cream cheese, chopped
1 teaspoon finely grated orange rind
1½ cups [240g] pure icing sugar
Preheat the oven to moderately slow [160 C]. Grease a deep 20cm round cake tin and line base and sides with baking paper.Sift flours, baking powder, soda, and spice into a large bowl; stir in the sugar, carrots and walnuts.
Stir in the combined oil, cream and eggs until smooth. Pour the mixture into prepared pan and bake in a moderately slow oven for about one hour.
Stand the cake for 10 minutes before turning onto a wire rack to cool. Top cake with Orange Frosting.
Orange Frosting: Beat the cheese and rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in the sifted icing sugar until smooth.