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, questions and tips

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7th Jan, 2017
This recipe sounds good but you have featured it in a list of low FODMAP recipes. Unfortunately, the sultanas are a no-no but one of the comments below mentions using pumpkin seeds. Good idea.
18th Oct, 2016
Hi, this recipe says 599 per serving...eek please say that's not per slice!
26th Mar, 2016
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.
MayaRoseX's picture
27th Nov, 2016
Good for you :-)
8th Feb, 2016
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!
27th Jul, 2015
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
19th Jul, 2015
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?
7th Jun, 2015
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!
TheEightHours's picture
18th Apr, 2015
Sounds amazing. Going to try this tomorrow. Try this GF recipe for a Raw Cheesecake
13th Feb, 2015
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!


18th Aug, 2016
How long does this cake keep for? I want to make it tomorrow for Sunday. ....tomorrow is Friday! Cheers Lou Xxx
goodfoodteam's picture
26th Aug, 2016
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.
10th Apr, 2016
Can anyone suggest a good gluten free flour. I've tried a few and i don't like the results
Kaye L
12th Apr, 2015
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
MayaRoseX's picture
27th Nov, 2016
Very calorie full so I wouldn't recommend lots of this :-)