Gluten Free Carrot Cake

Serves: 8 - 10
Preparation: NA
Cooking Time: NA

A delicious, spiced, sweet cake. Just as good as using normal flour. The carrots give moisture, and the nuts give texture. A simple, no fuss recipe, for a firm family favourite.


  • 140g unsalted butter (plus extra for greasing)
  • 200g Co-operative Fairtrade caster sugar
  • 00g gluten free flour 250g grated carrots
  • 150g Co-operative seedless raisins
  • 1 tsp cinnamon
  • 1 tsp Dr. Oetker gluten free baking powder
  • 50g pecan nuts, chopped
  • Betty Crocker cream cheese style icing
  • 4 eggs, beaten


  1. Pre heat the oven to 180C/160C fan/gas 4. Grease a loaf tin with butter, and line with baking paper.
  2. In a bowl, beat together the butter and sugar until pale and creamy. Add the carrot and raisins and mix through.
  3. Pour in the beaten eggs a little at a time, whisking constantly until well combined.
  4. Sift in the flour, cinnamon, baking powder and three quarters of the chopped pecans, and mix.
  5. Pour the mixture into the loaf tin, and bake for 50-60 minutes, until golden and spongy. If a skewer is poked into the middle it should come out clean.
  6. Leave to cool on a wire rack. When completely cool, spread over the icing and sprinkle with the remaining nuts.

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