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How to Make Gluten-Free Carrot Cake

How to Make Gluten-Free Carrot Cake

If you’ve had enough of chocolate and want something a little different to serve for dessert this Easter, then this gluten-free carrot cake makes a great alternative. It’s simple to make and tastes delicious! Our carrot cake recipe is versatile, too. If you’re not a fan of cream cheese or nuts, you can just use the cake recipe and choose your own icing and decorations to suit your tastes – simple!

Prep and Cooking Time: 1 hour 15 minutes

  • Serves 8

Cake Ingredients:

  • 150g of Gluten-Free Self-Raising Flour
  • 150g of Grated Carrot
  • 100g of Brown Sugar
  • 100g of Butter (room temperature)
  • 100g of Raisins
  • 50g of Mixed Candied Peel
  • 2 Large Eggs
  • 1tbsp of Vanilla Extract

Icing Ingredients:

  • 150g of Cream Cheese
  • 50g of Icing Sugar
  • 1tbsp of Vanilla Extract
  • Mini Carrot Decorations
  • 300g of Crushed Walnuts or Pecans



METHOD: Simple Gluten-Free Carrot Cake

  1. Preheat your oven to 180°C (160°C fan or gas mark 4).
  2. Using the mixing spoon, beat the sugar with the butter until the ingredients become smooth and creamy.
  3. Add the eggs and vanilla extract to the butter and sugar. Using a hand whisk, gently whisk the ingredients until well combined.
  4. Add the gluten-free flour, grated carrot, candied peel and raisins to the mixture and whisk until well combined.
  5. Line the baking tin with baking paper. Pour the mixture into the baking tin and bake in the oven for 40 – 45 minutes. You can check your cake is baked completely by sticking a cake skewer through the centre; if the skewer comes out clean, the cake is done.
  6. Allow the cake to cool for 10 – 15 minutes and then remove the cake from the baking tin and place it on a wire cooling rack to cool completely.
  7. To make the icing, mix the cream cheese, icing sugar and vanilla extract together until the mixture is smooth and creamy. If you want to create thicker icing, keep adding icing sugar to the mixture until it is at your desired thickness.
  8. Using an icing spatula, spread 3/4 of the icing over the cake and sides. Pour the remaining icing into the icing bag and pipe individual dots of icing around the edge of the cake.
  9. To decorate, add the mini carrot decorations. You can arrange these in any way you like. Cover the sides of the cake with crushed pecans or crushed walnuts to finish. (If you’re not a fan of nuts, you can leave this stage out.)
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