Carrot Cake is an all-time favourite, just the mention seems to make people weak at the knees, try it, go on dare you! Say Carrot Cake to the next person you see, someone that you know that is or else you run the risk of funny looks and people ushering their children behind their backs!! This cake is easy-peasy-lemon-squeezy and so moist and yummy no one will ever know it’s gluten free.

I love cake mixtures that you shove in one bowl and stir, it’s satisfying on many levels not to mention less washing up! You could also top this cake with orange zest if you use a fresh orange for the topping – I’ve cheated in the past  and used juice from the fridge, but today I had a clementine left in the fruit bowl which worked perfectly.

The other wonderful thing about this cake is it lasts longer, I can make this on Monday and it’s still moist and fresh on Wednesday….if indeed it lasts that long….which it won’t. On the occasion I photographed this cake I had actually made it for Brett for his birthday, I simply doubled the ingredients and layered the sponges with the extra frosting; quite the showstopper I think you’ll agree?

5 from 1 vote
Carrot Cake: simple to make and gluten free, can be dairy free to without frosting
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Carrot Cake

One of those lusciously easy cakes where you literally just shove everything into a bowl and stir, utterly satisfying and tastes divine too, best of both worlds!

Servings: 8 people
Ingredients
  • 15 g /4oz GF plain flour I used Doves Farm on this occasion
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 115 g /4oz soft brown sugar
  • 60 ml vegetable oil
  • 2 eggs
  • 2 finely grated carrots
  • 440 g tin of crushed pineapple (or quickly blend cubes or slices)
Frosting
  • 60 g butter
  • 60 g cream cheese
  • 125 g icing sugar
  • 1 tsp orange juice
  • 1 tsp vanilla essence
Instructions
  1. Add all the ingredients to a large bowl and stir ... that's it!
  2. The mixture will be very wet and sloppy, don't fear, it's supposed to be like that, pour into a prepared round cake tin and bake in an oven on 180C/350F/Gas 4 for 35mins.
  3. Wait for cake to completely cool.
  4. To make icing add all the ingredients to a bowl and beat until smooth and creamy then spread across the top of the cake.
  5. Sit back and admire!

 Don’t loose this recipe for my Carrot Cake, pin it for later..

Carrot Cake; gluten free and easliy made dairy free to with a variation of ingredients or leaving out frosting

Check it out! I’m sharing my Gluten Free Carrot Cake with these other blogs

Le Coin de Mel
Hijacked By Twins
Link up your recipe of the week

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