Gluten-Free Carrot Cake With Orange Frosting Recipe

Name: Gluten-Free Carrot Cake With Orange Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
CARROT CAKE: Preheat the oven to moderately slow (160c).
2
Grease a deep 20cm round cake tin, line the base and sides with baking paper.
3
Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
4
Stir in the sugar, carrot and walnuts.
5
Stir in the combined oil, cream and eggs until smooth.
6
Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
7
Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
8
Top cake with Orange Frosting.
9
ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
10
Gradually beat in the sifted icing sugar until smooth.

1343

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Gluten-Free Carrot Cake With Orange Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Carrot Cake With Orange Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions