Gluten-Free Carrot Cake with Orange Frosting

From: Caclark4

On Nov 19, 2009

I made this cake for someone's birthday at work and it got rave reviews. The only thing I did differently was to use store bought cream cheese frosting instead of the orange frosting. Thanks for sharing!

From: UmmBinat

On Aug 9, 2009

Taste OK though wouldn't make this one again. I used 1/2 white 1/2 brown rice flour like another member for the corn flour as it also says that is a sub on the cornflour page. We are corn free. I don't suggest this substitution as I belive it along with the besan flour is what made ours so crubbly. I used yogurt instead of sour cream. Canola oil, egg replacer. No nuts but would be good with them. I did add pineapple like another reviewer which was a good addition. Cream cheese frosting is so good. From what I have made Carrot Cake (Gluten-Free, Casein/Dairy-Free) turned out better.

From: Elisa72

On Dec 3, 2007

I wish I could give this more stars!! This is simply outstanding carrot cake - that it's also gluten free is just (dare I say it!) icing on the cake! Oh the icing is wonderful too...I used the soy flour and cornflour, which is a combination I've never used before. Just wonderful! I'll have experiment with those in other gluten free baking. Thanks for a terrific recipe!

From: woodland hues

On Sep 23, 2006

For gluten free baking, this is an outstanding cake! I used brown rice flour and chick pea flour, and was pleasantly surprised with how nicely it rose in the oven. The texture isn't quite as moist as a traditional carrot cake, but that certainly won't stop me from making it again. I'll add raisins next time too. Thanks, Chrissyo.