Gluten free carrot cake
Enjoy this truly delicious gluten-free carrot cake. The mixed spice and cinnamon enhance the flavours of the carrot and pineapple plus the orange zest gives the cream cheese icing a bit of zing. Make a cuppa and have a slice while you relax with the family.
Ingredients
Method
Ingredients
- 1½ cups Pams Sugar
- 2 cups self-raising gluten-free flour
- 2 teaspoons cinnamon
- ½ teaspoon mixed spice
- 1½ teaspoons baking soda
- 3 eggs, lightly beaten
- 1 cup vegetable oil
- 225g can crushed pineapple in juice
- 2 cups grated carrot
- ¼ cup chopped walnuts
- ¼ cup raisins
Icing
- 50g butter, softened
- 100g cream cheese
- 1½ cups Pams Icing Sugar, sifted
- 1-2 teaspoons lemon or orange juice
- ¼ cup chopped walnuts
- Zest of 1 orange
Method
- Preheat the oven to 180°C. Line a 22cm round cake tin with baking paper.
- Place the sugar, flour, cinnamon, mixed spice and baking soda in a large bowl. Stir in the eggs, oil, pineapple and juice, grated carrot, walnuts and raisins. Pour the batter into the prepared tin and bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Rest the cake for 10 minutes before removing from the tin to cool.
- To make the icing beat the butter and cream cheese together in a bowl until smooth. Beat in the icing sugar and enough lemon or orange juice to make a smooth icing. Spread the icing over the cooled cake. Top with chopped walnuts and orange zest.