celebrating 130 years 1884-2014

Carrot and Orange Cake - Gluten free

By Chelsea Sugar
Carrot and Orange Cake - Gluten free
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 20 mins
  • Cooking time 30 mins
  • Serves

    2 medium carrots, peeled and grated
    Finely grated rind of 1 orange
    ½ cup finely chopped dried apricots or sultanas
    1 cup Chelsea Raw Caster Sugar
    1 cup ground almonds
    1 cup gluten free plain flour
    1 tsp baking powder
    1 tsp mixed spice
    1 tsp ground cinnamon
    3 extra large eggs
    ½ cup flavourless oil (e.g. rice bran, canola, soya)

    125g cream cheese, softened
    50g unsalted butter, softened
    ¾ cup Chelsea Icing Sugar, sifted
    1 Tbsp orange juice


    1. Preheat oven to 170°C conventional (150°C fan forced). Grease and line base of a 28cm x 18cm slice pan.

    2. Combine carrot, orange rind, apricots, Chelsea Raw Caster Sugar and almond meal together in a medium sized bowl. Sift over the flour, baking powder and spices.

    3. Combine eggs and oil and whisk with a fork until combined. Add to flour mixture and use a wooden spoon to mix until combined. Pour mixture into pan. Bake for 30-35 minutes, or until skewer inserted comes out clean. Stand in pan for 10 minutes to cool, then invert onto cooling rack.

    4. For the icing: Beat the cream cheese and butter until smooth and creamy. Beat in the Chelsea Icing Sugar and orange juice until well combined and fluffy. Spread over cake.


    This gluten free version of a classic favourite is arguably better than the original due to the honey-like tones of the raw caster sugar.  

    For added crunch, sprinkle iced cake with toasted almond slithers or crushed walnuts.

    This is a great cake to take on a picnic and share with family and friends.

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