Carrot Cake Recipe
This carrot cake recipe is for a gluten-free cake or cupcakes. My family likes them topped with orange frosting.
4 oz (125g) soy flour or besan
3oz (100g) 100% maize cornflour
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
7oz (220g) brown sugar
2 large carrots, grated
4oz (125g) walnuts, chopped
4fl oz (125ml) vegetable oil
4oz (125g) sour cream
Preheat oven to 300F (150C).
Line cupcake trays with cupcake papers.
Sift flours, baking powder, bicarbonate of soda and mixed spice into a medium sized bowl. Fold in sugar, carrot and walnuts.
In a small bowl, combine eggs, oil and sour cream.
Pour wet ingredients into flour mixture and stir until well combined.
Spoon mixture into cupcake trays.
Bake for 20-25 minutes or until a skewer inserted in the center of a cupcake comes out clean.
Leave in cupcake trays for 5 minutes before turning onto a wire rack to cool completely.
Frost with orange cream cheese frosting.
4oz (125g) cream cheese
1 teaspoon finely grated orange rind
8oz (250g) confectioners (icing) sugar
Beat cream cheese in a small bowl with an electric mixer until light and fluffy.
Combine orange rind.
Gradually beat in sifted confectioners sugar and beat until smooth and sugar has dissolved.
Thanks very much for submitting your gluten-free carrot cake recipe.
It is great that there are now so many gluten-free flours and other foods readily available so that anyone with a gluten intolerance doesn't have to miss out on yummy sweet treats.
Carrots, walnuts and spice are another of my favorite cake flavor combinations and I look forward to trying this recipe. I usually make a cream cheese frosting with lemon rind but I am keen to try pairing orange frosting with the carrot cupcakes.
Thanks again for sharing.