Gluten Free Carrot Cake with Walnut and Orange Icing

September 18, 2021

This carefully honed recipe is deliciously light, fluffy and moist. Combining our beautiful oils and flours gives this cake a delightful walnut flavour that is complemented by the orange and spices. There wasn't a crumb left when we tested this at our team meeting! thumbs up all round!

Makes: 2 x 9’ spring form or 2 x loaf tin

You'll Need

Cake

90g Artisan Mills Walnut Flour (1/2 cup)
160g plain or GF flour (1 ½ cup)
½ tsp salt
3 tsp Baking Soda
1 ½ tsp cinnamon
1/2 tsp nutmeg
300g grated carrot (3 cups)
100g chopped nuts
½ cup Artisan Mills Walnut Oil
¾ cup Artisan Mills Sunflour oil
4 large eggs
1 tsp vanilla essence
200g raw sugar (1 cup)
200g brown sugar (1 cup lightly packed)
1 orange, peel finely grated

Icing

150g Cream Cheese at room
300g Icing Sugar
2 Tbs Artisan Mills Walnut Oil
2 Tbs Orange Juice

Method:

Sieve dry ingredients into a medium sized bowl. Mix well
In separate large bowl, whisk oils, sugars, vanilla essence. Whisk in eggs 1 at a time
Add dry ingredients to wet ingredients. Using a slotted spoon fold together until just combined.
Add grated carrot, finely grated orange rind and chopped nuts. Fold into mixture until just combined.
Allow mixture to rest for 10 minutes
Preheat oven to 180°C (160°C for fan forced oven)
Grease and line your 2 cake tins. If using loaf tins, allow baking paper to extend up the 2 long side of your tins. This will allow you to easily remove them from the tins
Once rested, pour mixture into 2 cake tins
Bake for 60-65 minutes. Cake is ready when inserted skewer comes out clean.
Allow cake to cool in cake tin for 10 minutes.
Remove the cakes from the tins and place them on a wire rack to cool.
If desired, ice cakes when cool and add some crushed nuts and orange peel to garnish