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Gluten-free carrot cake recipe

Gluten-free carrot cake recipe

82 ratings

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! See method

  • Serves 12
  • 40 mins to prepare and 35 mins to cook
  • 622 calories / serving
  • Gluten-free

Ingredients

  • 3 medium eggs, beaten
  • 200g dark brown sugar
  • 170ml sunflower oil
  • 1 tsp vanilla extract
  • 100g Greek yogurt
  • 200g gluten-free self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 100g ground almonds
  • ½ tsp fine salt
  • 250g carrots, grated
  • 1 orange, zested
  • 50g sultanas

For the icing

  • 200g butter
  • 250g cream cheese
  • 200g icing sugar
  • 12 walnuts to decorate
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

    2585kj
    622kcal     31%

  • Fat

    43g 62%

  • Saturates

    16g 78%

  • Sugars

    40g 45%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 55g Protein 6.6g Fibre 1.5g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the walnuts around the top edge of the carrot cake, then serve. Store in the fridge but remove 30 mins before serving.

See more Gluten-free bakes

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