Gluten-free carrot cake

Gluten-free carrot cake

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(20 ratings)

Prep: 20 mins Cook: 55 mins


Serves 8
Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake

Nutrition and extra info

  • Freeze un-iced
  • Gluten-free

Nutrition: per serving

  • kcal599
  • fat28g
  • saturates16g
  • carbs86g
  • sugars64g
  • fibre2g
  • protein6g
  • salt0.6g
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  • 140g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 250g carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g sultanas
  • 2 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g gluten-free self-raising flour
  • 1 tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp gluten-free baking powder
  • 50g mixed nut, chopped

For the icing

  • 75g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


  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.

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Comments (35)

mandy2310's picture

Hi, this recipe says 599 per serving...eek please say that's not per slice!

yasmin70's picture

Response to solentgreens comment:
How very ignorant of you! I like many thousands of others would love to be able to eat gluten and not get sick. I hope that you never have to have the hassle of having to follow a restricted diet. Would hate you to become abnormal. You are a disgrace.

RosesAreRed38's picture

Good for you :-)

pocketpunk's picture

Just made this for my WI group - we have coeliac ladies.
Looked a bit dodge was I was mixing it up (before the flour) I didn't think it would ever stay together given the amount of carrot. However, I was amazed at the result. Everyone loves this cake and I can confidently say that it is my best ever carrot cake.
I did cut a bit of the sugar out though as we have carrots(sweet) and icing(more sweet) and sultanas(sweet again).
I doubled the recipe and left out about 75g of sugar
MAKE IT and be AMAZED. It's totally OSSUM!

racha123's picture

Great simple recipe- I made the carrot version and liked it so much that I tried again a couple of days later with mashed banana and desiccated coconut instead of carrot and nuts- I topped with a coconut buttercream and decorated with banana chips, coconut flakes and dried tropical fruit- fab

bs06alj's picture

Fantastic recipe. Just made this and it was delicious. Very moist, but still crumbled quite easily. Might try with some xantham gum next time - any ideas how much to add? Also, the sultana's all sank to the bottom. Does anyone know why this would happen? I didn't add any nuts, but I don't imagine that would have caused the problem, would it?

bramblesmum's picture

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

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

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

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

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

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.


Questions (4)

LoobyMolly's picture

How long does this cake keep for? I want to make it tomorrow for Sunday. ....tomorrow is Friday!

goodfoodteam's picture

Hi Lou, thanks for your question. Sorry it looks like we missed your deadline but for future reference, this cake should keep for up to 3 days in an airtight container in a cool place.

newdawn60's picture

Can anyone suggest a good gluten free flour. I've tried a few and i don't like the results

Kaye L's picture

Does anyone have any experience of baking with coconut flour.... I am keen to try out this flour as it is gluten free, and would greatly appreciate any tips or suggestions that are available. Thank you Kaye L

Tips (1)

RosesAreRed38's picture

Very calorie full so I wouldn't recommend lots of this :-)