This Gluten-Free Carrot Cake with Orange Olive Oil recipe is a delightful twist on a classic dessert. Made with gluten-free flour, it is perfect for those with gluten sensitivities or celiac disease. Grated carrots give the cake a moist texture and natural sweetness, while the use of Casa de l'Oli olive oil infuses it with a bright and citrusy flavour.
450ml/16fl oz Casa de l'Oli Orange olive oil
400g/14oz gluten free flour
2 tsp bicarbonate of soda
550g/1lb 4oz golden caster sugar
5 free-range eggs
½ tsp salt
2½ tsp ground cinnamon
525g/1lb 3oz carrots, grated
150g/5½/oz shelled walnuts, chopped
For the icing
200g/7oz cream cheese
150g/5½o caster sugar
100g/3½/oz butter, softened
For the carrot cake, preheat the oven to 180C/160C Fan/Gas 4. Grease and line 2 9in springform cake tins.
Combine all the ingredients except the carrots and walnuts and mix well. Once combined stir in the carrots and walnuts.
Spoon the mixture into 2 cake/sponge tins and bake for 45minutes - 1 hour or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cakes from the tins and set aside to cool completely on a cooling rack.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Sandwich together and spread icing over the top of the cake with a palette knife.
Decorate with chopped walnuts.