This is called Best Ever Gluten Free Carrot Cake Recipe for a valid reason – it’s full of flavour, moist and packed with wholesome sorghum and rice flour.
Cake – you will need
Icing – you will need
23cm round spring-form cake tin
1. Preheat oven to 180°C. Place the eggs and sugars in the bowl of a food processor. Blend on full speed for 2 minutes. With the motor running, add the oil in a thin stream. Add the grated carrot, apple, desiccated coconut and nuts, if using.
2. Sift the dry ingredients and add to the batter. Process 1 minute. Stir through the sultanas. Pour the batter into the greased and lined cake tin. Bake for 60-70 minutes or until an inserted skewer comes out cleanly. Cool in the tin for 10 minutes before inverting onto a wire cake wrack to cool completely.
3. For the icing; whip the butter and cream cheese together in a bowl using electric beaters, or the food processor. Add half the icing sugar and beat on low speed to incorporate. Beat in the orange juice, followed by the remaining icing sugar. Beat well for 2 minutes. Spread over the cooled cake. Serve.
Carrot cake will keep in an airtight container at room temperature for up to 4 days.