5 from 2 votes
Carrot Cake: simple to make and gluten free, can be dairy free to without frosting
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
  • 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
  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!