Gluten free Carrot Loaf Cake

Ingredients

• 240 ml Vegetable oil
• 140 grams Gluten free self raising flour ( )
• 100 grams Granulated Sugar
• 100 grams Carrots (grated)
• 2 Large Eggs (Room temperature)
• 1 teaspoon Baking powder (Some brands may have ingredients that contain gluten. Always be sure to check the label.)
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Bicarbonate of soda
• 1/2 teaspoon Vanilla extract
• 1/4 teaspoon Ground all Spice
• 1/4 teaspoon Ground nutmeg
• 1/4 teaspoon salt
• 400 grams Powdered sugar (sieved)
• 180 grams Full fat cream cheese (I used Philadelphia cream cheese.)
• 90 grams Butter (Room temperature)
• 1/2 teaspoon Vanilla extract
• Desired topping such as crushed walnuts/decorations

Instructions

1. 1

   --- Cake ---

2. 2

   Preheat Oven to 170°c/325°F/Gas mark 3

3. 3

   Prepare cake tin with baking paper

4. 4

   Whisk all wet ingredients together until combined. Then add carrot to wet ingredients.

5. 5

   Mix all dry ingredients together in a large bowl. Then combine wet and dry ingredients together until combined.

6. 6

   Transfer to prepared baking tin and spread evenly. Then place in oven. Bake for 50-60 minutes. Do not open oven during baking time as you do not want to lose any heat from the oven.

7. 7

   Check with a skewer and if it comes out clean the cake is ready. place on cooling rack and leave in tin until cool.

8. 8

   --- Cream Cheese Frosting ---

9. 9

   Beat Cream cheese and butter together until light and fluffy.

10. 10

    Add icing sugar a few tablespoons at a time, whisking between each addition until fully combined.

11. 11

    Add Vanilla and whisk until light and fluffy (I recommend electric whisk for around 5 minutes)

12. 12

    Place frosting in the fridge for at least 30 minutes before icing on cake as this will make it easier to spread. Then decorate with your desired topping.