Gluten-free carrot cake

Gluten-free carrot cake

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(26 ratings)

Prep: 20 mins Cook: 55 mins

Easy

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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Ingredients

  • 140g unsalted butter, softened, plus extra for greasing
  • 200g caster sugar
  • 250g carrots, grated
    Carrot

    Carrot

    ka-rot

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

  • 140g sultanas
  • 2 eggs, lightly beaten
    Eggs

    Egg

    egg

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

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

    Cinnamon

    sin-ah-mun

    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

    Butter

    butt-err

    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
    Cinnamon

    Cinnamon

    sin-ah-mun

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

Method

  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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ejreid
20th Sep, 2014
5.05
This cake is so easy & so yummy, will definitely be making again.
grrrkjr
4th Jul, 2014
Fab Recipe for gluten free as it tastes so good and is so simple to make.
nicmo81
7th Apr, 2014
5.05
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
28th Mar, 2014
5.05
I make this recipe every week for my daughter,it never fails.you 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
6th Mar, 2015
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
2nd May, 2015
Yes they can :)
roccagorgeous
2nd Feb, 2014
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 cakes...one 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
10th Jan, 2015
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
28th Oct, 2013
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
26th Aug, 2013
5.05
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

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