Gluten-free carrot cake

Gluten-free carrot cake

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(17 ratings)


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Cooking time

Prep: 20 mins Cook: 55 mins

Skill level



Serves 8

Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake

Nutrition and extra info

Additional info

  • Freeze un-iced
  • Gluten-free
Nutrition info

Nutrition per serving

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  • 140g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 250g carrots, grated
  • 140g sultanas
  • 2 eggs, lightly beaten
  • 200g gluten-free self-raising flour
  • 1 tsp cinnamon
  • 1 tsp gluten-free baking powder
  • 50g mixed nuts, chopped

For the icing

  • 75g butter, softened
  • 175g icing sugar
  • 3 tsp cinnamon, plus extra for dusting

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  1. Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
  2. Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
  3. Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
  4. Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.

Recipe from Good Food magazine, October 2011

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bramblesmum's picture
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Have always believed carrot cake requires a mountain of ingredients and a bit of technical baking know how, but this cake is extremely simple and absolutely delicious. I substituted butter in the cake and the icing for an olive oil (dairy free) spread and also added a splash of almond milk to the icing as it was dry and crumbly to start with. The first time I made the cake, delicious as it was, it was very crumbly. So the second time around I added a smidge of xanthum gum to help with the binding, which seems to have worked. Thanks Emily!

angelhennaa's picture
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This cake is delicious. The best carrot cake I made!I added about 30gr less sugar and only made half of the icing to make it 'lighter' and it was sweet enough. Impressive, I am happy I will make again, this time to impress some friends and family. Thank you so much for sharing this recipe!

ejreid's picture
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This cake is so easy & so yummy, will definitely be making again.

grrrkjr's picture

Fab Recipe for gluten free as it tastes so good and is so simple to make.

nicmo81's picture
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Made this on a whim as had a bag of carrots in the fridge. I didn't have gluten free flour so used self-raising and found that worked fine for me. The cake was very sweet (could possibly reduce the amount of sugar in future) but utterly divine. Added a few extra sultanas, a little more cinnamon and used pecan nuts. Made it yesterday afternoon and now there is about 1cm left!
For some reasons the stars are not working but I give it five!

emmacollingwood's picture
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I make this recipe every week for my daughter,it never would never know it is gluten free either.Sometime I add mashed bananas instead of carrot,sometime cocoa and chopped chocolate.
5 stars and more if possible!

P.Morgan's picture

I did your mashed banana version for a treat at Christmas and also to trial a gluten free cake recipe for my tea room. Just did one thing different I soaked the sultanas in rum over night before using them. It tasted great but I am unsure if gluten intolerant people can have sultanas soaked in rum! Please can someone advise.

lilaclozenge's picture

Yes they can :)

roccagorgeous's picture

Firstly I give this cake a five star rating but it won't give me the option! Anyway made for the first time for a charity shop that I bake for and they are always after gluten free word FABULOUS I changed a few things though, i didnt have self raising flour so used plain and added 2 1/2 teaspoons of baking powder, used mixed spice instead of just cinnamon, and divided the mixture between 7 miniature loaf cases and cooked for around 35 ( check after 30) I was delighted with outcome made a lemon butter cream topping will cook again and again the charity shop loved them!

Tjl694's picture

I know it was a while back but was that 2.5 teaspoons altogether in the cake or 2.5 teaspoons plus the 1 teaspoon in the recipe?

mrsmongoose4's picture

Very tasty cake, however I might make a little more of the icing next time as I didn't feel there was quite enough. Looking forward to making it again :-D

rparnell's picture
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Made this for a contribution to a family picnic and went down very well. One even said that it was the best carrot cake she'd ever tasted. I swapped the topping to a more traditional cream cheese, icing sugar and orange zest which was gorgeous. Also, even with gluten free flour and baking powder it wasn't crumbly at all. Will definitely make again

cshobbs's picture

This is very easy and tastes delicious. The cake is very crumbly. I've made it several times.

isadoradumpling's picture

I have sent this to family that need plenty of variety with this and the "Beeb" has set it up perfectly. It is so quick and easy to share and I am most grateful so thank you very much.

solentgreen's picture
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If you are not a fusspot about Gluten then you can make this with normal person flour, it is much nicer!

Smiki25's picture

I think you will find that people are gluten free for allergy reasons rather than being 'fusspots'. If you are after a 'normal person' (as you put it) cake, logic would suggest you use a recipe that uses standard flour rather than the gluten free option

mummy C's picture

Look up Coeliac disease and then you might find out why people are 'gluten fusspots'!

susyinuk's picture

Normal Person???

juliannebk's picture

Some of us have gluten free for medical reason, it's not a fad diet for me!




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