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?
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!
- 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)
- 60 g butter
- 60 g cream cheese
- 125 g icing sugar
- 1 tsp orange juice
- 1 tsp vanilla essence
- Add all the ingredients to a large bowl and stir … that’s it!
- 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.
- Wait for cake to completely cool.
- To make icing add all the ingredients to a bowl and beat until smooth and creamy then spread across the top of the cake.
- Sit back and admire!
Don’t loose this recipe for my Carrot Cake, pin it for later..
Made this recipe and baked in individual muffin cases (portion control!!) The mixture is veryWet and I wondered if they would bake ok. However they worked perfectly and tasted wonderful. Whether the portion control worked is another matter. Now baking my second batch 😂
I love this Jackie (portion control :-D ) You’re absolutely right the batter is VERY WET but it tends to be with muggle gluten free cake too. So glad you enjoyed it but I cannot be to blame for gaining an extra inch – oh, maybe a bit!
I love carrot cake and yours look so tempting with the icing ooozing out from the middle – yum!
I know, oozing its always a good thing in baking haha!
This looks fab – having gone gluten free for health reasons lately I’ll be pinning this to try! :)
Please do and let me know what you think Gail xx