Carrot Cake With Orange Frosting
1 cup (125g) soya flour or besan (chickpea flour)
3/4 cup (110g) maize cornflour (100 percent corn)
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
2 teaspoons mixed spice
1 cup (200g) firmly packed brown sugar
1 1/2 cups (360g) grated carrot (about 2 medium)
1 cup (120g) chopped walnuts
1/2 cup (125ml) extra-light olive oil
1/2Â cup (125ml) sour cream
3 eggs, beaten lightly
125g cream cheese, chopped
1 teaspoon finely grated orange rind
1 1/2 cups (240g) pure icing sugar
Preheat the oven to moderately slow (160Â°C). Grease a deep 20cm round cake pan, line the base and side with baking paper. Sift flours, baking powder, soda and spice into a large bowl; stir in the sugar, carrot and walnuts. Stir in the combined oil, cream and eggs until smooth. Pour the mixture into prepared pan and bake in a moderately slow oven for about one hour.
Stand the cake for 10 minutes before turning onto a wire rack to cool. Top cake with orange frosting.
Orange Frosting: Beat the cheese and rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in the sifted icing sugar until smooth.
Suitable to freeze. Not suitable to microwave.