Gluten-free carrot cake
This carrot cake has everything you know and love about the classic recipe – carrots, sultanas, cinnamon and orange zest – but it's made with gluten-free self-raising flour and ground almonds so it is suitable for coeliacs. And, of course, no carrot cake is complete without a decadent cream cheese frosting!
- Preheat the oven to gas 3, 170°C, fan 150°C. Mix the eggs, sugar, oil, vanilla and yogurt together in a large jug and set aside. In a large mixing bowl, sieve the flour, bicarbonate of soda and spices together and stir in the ground almonds and salt. Add the wet ingredients into the dry ingredients and fold together with a large metal spoon.
- Stir in the carrots, orange zest and sultanas, then spoon into two 20cm lined cake tins. Bake for 30-35 mins until risen and when a knife is inserted in the middle comes out clean. Leave to cool for 10 mins, then turn out onto a wire rack to fully cool.
- For the icing, put the butter and cream cheese into a mixing bowl and beat until smooth with an electric hand whisk. Sift in the icing sugar and beat until smooth. Put in the fridge for 20 mins.
- To decorate, put 1/3 of the icing on top of one cake and spread evenly. Top with the other cake. Spoon on the remaining icing and smooth over the top, then slowly spread the icing down the sides of the cake until fully covered. If the icing becomes too runny, pop it in the fridge for 10-15 mins, then complete the icing process.
- Place the walnuts around the top edge of the carrot cake, then serve. Store in the fridge but remove 30 mins before serving.
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