Gluten-free carrot cake

Gluten-free carrot cake

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(34 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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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!
Helen Parsons's picture
Helen Parsons
3rd Jan, 2020
cake is delicious but it crumbled into a pile of crumbs when cut. such a shame as its nice, very dry tasting though, i followed recipe exactly so this was disappointing.
20th Sep, 2014
This cake is so easy & so yummy, will definitely be making again.
4th Jul, 2014
Fab Recipe for gluten free as it tastes so good and is so simple to make.
7th Apr, 2014
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!
28th Mar, 2014
I make this recipe every week for my daughter,it never 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!
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.
2nd May, 2015
Yes they can :)
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 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!
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?


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