This recipe makes 8 servings.



  • 1 cup Soy flour or Besan (chickpea) flour
  • 3/4 cup corn flour (100% corn)
  • 2 tsp gluten-free baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 cup brown sugar
  • 1 1/2 cups grated carrot
  • 1 cup chopped walnut
  • 1/2 cup light olive oil
  • 1/2 cup sour cream
  • 3 eggs, lightly beaten


  • 125 g cream cheese, chopped
  • 1 tsp finely grated orange rind
  • 1 1/2 cups sifted icing sugar



  1. Preheat the oven to 160°C.
  2. In a large bowl, sift in flours, baking powder, bicarbonate soda and spice. Add in sugar, carrot and walnuts and stir well.
  3. Then, add in the olive oil, cream and eggs and stir until smooth.
  4. Pour the mixture into a greased non-stick 20 cm round cake tin and bake for about 60 minutes.
  5. Insert a cake tester or wooden stick into the middle of the cake to check if the cake is done.
  6. Let the cake stand for 10 minutes before turning onto a wire cake rack to cool.
  7. Top the cake with Orange Frosting.


  1. Beat cream cheese and orange rind in a small bowl until light and fluffy.
  2. Add in sugar gradually and beat until smooth.