Gluten-Free Carrot Cake With Orange Frosting - cooking recipe

Ingredients

1 cup soya flour or 1 cup besan flour
3/4 cup maize cornflour (100% corn)
2 teaspoons gluten free baking powder
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup firmly packed brown sugar
1 1/2 cups grated carrots (about two medium carrots)
1 cup chopped walnuts
1/2 cup light olive oil
1/2 cup sour cream
3 eggs, lightly beaten
ORANGE FROSTING
125 g cream cheese, chopped
1 teaspoon finely grated orange rind
1 1/2 cups icing sugar

Preparation

CARROT CAKE: Preheat the oven to moderately slow (160c).
Grease a deep 20cm round cake tin, line the base and sides with baking paper.
Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
Stir in the sugar, carrot and walnuts.
Stir in the combined oil, cream and eggs until smooth.
Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
Top cake with Orange Frosting.
ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
Gradually beat in the sifted icing sugar until smooth.