Gluten Free Carrot Cake
Carrot cake is one of those bakes that feels both homely and a little indulgent. This gluten-free version is soft, spiced, and topped with a tangy cream cheese icing—easy to make, and even easier to enjoy.
Gluten Free Carrot Cake
Carrot cake is one of those bakes that manages to feel both comforting and a little indulgent at the same time. Carrots and spices create a moist, flavour-packed crumb, while the creamy frosting adds just the right richness.
Ingredients
- 2 large eggs
- 120 g soft brown sugar
- 100 ml sunflower oil
- 200 g gluten-free self-raising flour
- 1 tsp ground cinnamon
- 200 g carrots peeled and grated
- 40 g chopped walnuts
- 75 g cream cheese
- 50 g unsalted butter softened
- 80 g icing sugar
Instructions
- Preheat oven to 180°C (fan). Grease and line a 20cm round cake tin.
- In a large bowl, whisk the eggs, sugar, and oil until combined.
- Add the flour and cinnamon straight into the same bowl. Stir until just mixed.
- Tip in the carrots and walnuts. Fold everything together.
- Pour into the tin and bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean. Let it cool before icing.
- For the icing: beat the butter and icing sugar until smooth, then mix in the cream cheese and orange zest.
- Spread over the cooled cake and top with extra walnuts.
Handy Tips
- Check your flour blend – Make sure your gluten-free self-raising flour contains xanthan gum or a binding agent; it helps the cake hold together and stay moist. If it doesn’t, add ½ teaspoon xanthan gum to the mix.
- Don’t overmix – Gluten-free cakes can become dense if the batter is worked too much. Stir until ingredients are just combined.
- Keep it moist – Carrot cake should be soft and tender. Grated carrots release moisture as they bake, but if your batter looks dry, add a splash of milk or orange juice.
- Cool completely before icing – Cream cheese frosting melts easily, so let the cake cool fully to room temperature before spreading it on.
- Storage tip – Store the iced cake in the fridge, covered, for up to 3 days. Bring slices to room temperature before serving.
- Make it nut-free – If you’re baking for allergies, skip the walnuts. Add a few sultanas for sweetness and moisture.
