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.