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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thebakerswife1
28th Apr, 2012
Great recipe, I substituted the raisins for 50g of pumpkin seeds. The cake was a lovely texture and consistency and took 55mins in a fan oven.
chad123's picture
chad123
18th May, 2015
spicy
denidax
23rd Apr, 2012
5.05
Delicious and easy to make!
kateight
18th Apr, 2012
5.05
Very easy and quick recipe. We used less sugar and more cinnamon (and didn't bother with the icing). Delicious! Moist and much better than many g/f cakes I've attempted.
daceandpeacock
12th Apr, 2012
I have now made this cake several times for my golf club halfway house. We did not realise how many competitors required gluten free cake and I volunteered to make one. This is very easy to follow and I have not amended any of the ingredients. It is extremely moist and the comments have been most complimentary. Will keep on making.
traceyk1972
11th Apr, 2012
5.05
this cake is very easy to make and was delicious! would make sure though that nuts are chopped very fine as cake can crumble when sliced otherwise. will defiitely make it again.
actuale
6th Nov, 2011
5.05
Very delicious!
marywesterback
20th Oct, 2011
5.05
I've made this a couple of times now and it's turned out really well. But instead of making a butter icing, I used a more traditional cream cheese icing. All 3 ceoliacs in my family loved it.

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