Gluten-free carrot cake with cream cheese icing

If you were thinking the popularity of the gluten-free diet might be waning, think again. It is still trending upwards.

Carrot cake

1 cup	Brown sugar
2 large	Eggs
¾ cup	Grapeseed oil
1 cup	Gluten-free flour mix
½ tsp	Salt
½ tsp	Baking soda
1 tsp	Baking powder
1 tsp	Mixed spice
1 tsp	Vanilla essence
1 ½ cups	Carrots, coarsely grated (Main)
½ cup	Sultanas

Cream cheese icing

75 g	Cream cheese, softened
½ tsp	Vanilla essence
1 ¼ cups	Icing sugar, sifted
¼ cup	Sunflower seeds
¼ cup	Pumpkin seeds

Directions

1. Preheat oven to 180C. Line a 20cm round cake pan with baking paper.
2. Cream sugar and eggs in a large mixing bowl. Beat in oil, until smooth.
3. Combine dry ingredients and sift into wet ingredients. Stir until blended. Stir in vanilla essence, grated carrots and sultanas. Pour into pan.
4. Bake for 40 minutes or until a skewer inserted in centre comes out clean. Cool on a wire rack.
5. Cream icing sugar and cream cheese until smooth. Spread over cold cake. Sprinkle with seeds.