Name: Gluten-free carrot cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Serves 8
Cuisine: British
Ingredients: 140g unsalted butter softened, plus extra for greasing; 200g caster sugar; 250g carrots grated; 140g sultanas; 2 eggs lightly beaten; 200g gluten-free self-raising flour; 1 tsp cinnamon; 1 tsp gluten-free baking powder; 50g mixed nut chopped; 75g butter softened; 175g icing sugar; 3 tsp cinnamon plus extra for dusting

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Gluten-free carrot cake

Gluten-free carrot cake

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 55 mins

A star rating of 4.5 out of 5.53 ratingsRate

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

Freezable (Freeze un-iced)

Gluten-free

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Chocolate brownie cake

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Ingredients

Nutrition

Units:

MetricUS

140g unsalted butter

softened, plus extra for greasing
200g caster sugar
250g carrots

grated
140g sultanas
2 eggs

lightly beaten
200g gluten-free self-raising flour
1 tsp cinnamon
1 tsp gluten-free baking powder
50g mixed nut

chopped

For the icing

75g butter

softened
175g icing sugar
3 tsp cinnamon

plus extra for dusting

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Nutrition: per serving

kcal599
fat28g
saturates16g
carbs86g
sugars64g
fibre2g
protein6g
salt0.6g

low

Method

step 1

Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
step 2

Beat the butter and sugar until soft and creamy, then stir in the grated carrots and sultanas. Pour the eggs into the mix a little at a time.
step 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.
step 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.

Recipe from Good Food magazine, October 2011

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A star rating of 4.5 out of 5.53 ratings

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