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Gluten-free carrot and orange cake

I needed to make a quick cake for a party that was suitable for people with gluten and dairy allergies. So I came up with this Gluten-free carrot and orange cake recipe, based on many previous ones that worked out well and were yummy too. I didn’t add any glaze or icing - but feel free to do so. If dairy is not an issue for you, then add a nice orange and cream cheese icing before serving - alternatively mix some orange juice and icing sugar and pour this over the cake. All guests liked it as it was,au naturel, because the cake is moist and not too sweet (you can add more sugar if you have a sweet tooth).
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium carrots grated
  • 2 oranges
  • ½ cup sultanas or raisins
  • ½ cup light brown sugar
  • 1 cup ground almonds
  • 1 cup gluten-free flour
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • 4 medium eggs
  • ½ cup sunflower oil

Method
 

  1. Preheat the oven to 170°C. Grease and line the base of a cake pan.
  2. Grate the carrot and orange rind into a large bowl. Add the sugar, almond and sultanas and mix together. Sift over the flour, baking powder and spices.
  3. Remove the white membrane of the orange and the pips. Put the orange flesh into a small food processor and whiz until you get a textured purée.
  4. Whisk the eggs in a small bowl. Add the orange and the oil, then combine. Pour this over the flour mixture and, using a wooden spoon, mix gently, until well combined.
  5. Transfer the mixture into the cake pan, spreading it out evenly.
  6. Bake for 35-40 minutes, or until an inserted skewer comes out clean.
  7. Leave the cake in the pan for 10 minutes to cool, then turn it out onto cooling rack.