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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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
26th Aug, 2013
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
24th Jul, 2013
This is very easy and tastes delicious. The cake is very crumbly. I've made it several times.
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.
25th Mar, 2013
If you are not a fusspot about Gluten then you can make this with normal person flour, it is much nicer!
016ThomasM's picture
3rd Aug, 2018
Coeliac disease and gluten intolerance are not to be mocked. We are not 'fusspots'. Think about what you say before you type it.
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.
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!
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'!


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