Carrot Cake with Honey Cream-cheese Frosting
- 1 1/4 cups pure light olive oil
- 1 1/4 cups light brown sugar
- 4 eggs
- 3 cups coarsely grated carrot
- 1 cup toasted pecans,
- roughly chopped
- 2 1/4 cups gluten-free
- self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp mixed spice
Honey Cream Cheese Frosting
- 250g cream cheese
- 2 Tbsp honey
- 1/4 cup pure icing sugar, sifted
1. Preheat oven to 180°C. Line the base and sides of a 23cm springform tin with baking paper. Beat oil, sugar and eggs in the large bowl of an electric mixer until thick and creamy. Add carrot and
2. Sift in flour, bicarbonate of soda and mixed spice, then stir with a wooden spoon until combined. Pour mixture into the prepared tin and bake for 50-60 minutes, or until cake starts to shrink
from the sides of the tin and the top bounces back gently when touched with your fingertips. Stand for 10 minutes before inverting onto a wire rack to cool.
3. To make Honey cream-cheese frosting: Beat cream cheese, honey and icing sugar in the small bowl of an electric mixer until smooth. Spread over top of cooled cake.
Indulge yourself in this cake, but if you want to wait, it can be made and then frozen for up to a month. You can cut it up into wedges, pop them in the freezer, and then take them out one by one – they’ll thaw by lunchtime. The gluten-free flour can be found at most supermarkets and health food shops.
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