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Gluten-Free Carrot Cake with Cream Cheese Topping

Cake: 1 cup brown sugar
2 large eggs
3/4 cup canola oil
1 teaspoon vanilla essence
1 cup gluten-free flour mix
1/2 teaspoon salt
1 teaspoon each: baking soda, baking powder, ground cinnamon
1 1/2 cups freshly grated carrots
1/2 cup chopped walnuts nuts
Cream Cheese Topping: 1 tablespoon butter
50g cream cheese
1/2 teaspoon vanilla essence
1 1/4 cups icing sugar

Preheat the oven to 180°C. Lightly oil and line a 20cm round cake pan with baking paper.

Cream the sugar and eggs in a large mixing bowl with an electric beater. Add the oil and vanilla and beat, until smooth.

Sift the flour mix, salt, baking soda, baking powder and cinnamon together into a bowl. Add the dry ingredients to the wet ingredients and beat, until blended. Stir in the grated carrots and nuts. Pour into the prepared pan.

Bake for about 40 minutes or until a thin skewer inserted in the centre comes out clean. Cool on a wire rack.

While the cake is cooling, cream the butter, cream cheese and vanilla in a large mixing bowl. Sift in the icing sugar and beat until smooth and creamy. Spread over the cake when cool.
Great topped with extra chopped walnuts.