Gluten-free carrot cake

Gluten-free carrot cake

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(28 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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tandemstoker
24th Jul, 2013
This is very easy and tastes delicious. The cake is very crumbly. I've made it several times.
isadoradumpling
18th May, 2013
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
25th Mar, 2013
3.05
If you are not a fusspot about Gluten then you can make this with normal person flour, it is much nicer!
016ThomasM's picture
016ThomasM
3rd Aug, 2018
5.05
Coeliac disease and gluten intolerance are not to be mocked. We are not 'fusspots'. Think about what you say before you type it.
c8tijane
20th Dec, 2017
Fusspot?? Normal??! Maybe consider for a minute how you would feel reading that comment if you knew to your cost that eating gluten makes you seriously ill.
clairewithani
18th Jun, 2015
I can't believe your ignorance. My daughter has coeliac disease and most certainly is not a fusspot! She'd much sooner eat the same food as all her friends but unfortunately can't!
Smiki25
5th Feb, 2014
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
18th Feb, 2014
Look up Coeliac disease and then you might find out why people are 'gluten fusspots'!
juliannebk
27th Aug, 2013
Some of us have gluten free for medical reason, it's not a fad diet for me!
pratty83
17th Oct, 2012
5.05
Very easy to make, and turned out really well. The cake was very moist and tasted fantastic. I will definitely make this cake again.

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