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Nutrition Facts

Serving Size 1 (170g)

Recipe makes 8 servings

The following items or measurements are not included below:

gluten free baking powder

mixed spice

Calories 619
Calories from Fat 320 (51%)
Amount Per Serving %DV
Total Fat 35.6g 54%
Saturated Fat 9.0g 44%
Monounsaturated Fat 14.8g
Polyunsaturated Fat 10.2g
Trans Fat 0.0g
Cholesterol 102mg 34%
Sodium 265mg 11%
Potassium 555mg 15%
Total Carbohydrate 69.0g 23%
Dietary Fiber 2.7g 10%
Sugars 50.8g
Protein 10.1g 20%

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Gluten-Free Carrot Cake with Orange Frosting

Recipe #27627 | 1½ hours | 20 min prep | add private note
Chrissyo

By: Chrissyo
May 7, 2002

This recipe is from the Australian Women's Weekly - June 200. It is a breeze to make.

SERVES 8 (change servings and units)

Ingredients

ORANGE FROSTING

Directions

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

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Featured Reviews for This Recipe

From: crazy but capable

On Apr 3, 2009

This is a great recipe! I skipped the nuts and used the Bob's Red Mill all purpose flour instead of the other flours. I subbed 1 T cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger for the "mixed spice". Preheat oven to 325. I made this into minicupcakes to take to a gluten-free family member so they can put them in the freezer and grab them as needed. YUM!

1 person found this review helpful

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  • From: 810898

    On Apr 7, 2008

    I used Arrowhead Mills all-purpose GF baking mix instead of soya flour and pecans instead of walnuts. WOW!! I can't tell the difference at all between this and my "regular" carrot cake. I made this for a friend whose gluten allergic, but I might just start making this all the time. It's FANTASTIC!

    3 people found this review helpful

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  • reviewer icon

    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!

    5 people found this review helpful

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  • reviewer icon

    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.

    5 people found this review helpful

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  • Read all 5 reviews

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