Gluten Free Carrot Cake With Orange Frosting Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
• Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
• Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

Steps:

• 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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
• Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
• Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.