Gluten Free Carrot Cake

5 from 2 votes

Gluten Free Carrot Cake

This Carrot Cake Recipe is one of those lusciously easy cakes where you literally just shove everything into a bowl and stir. Utterly satisfying and tastes divine too. Plus it's gluten free and the sponge alone is naturally dairy free too.

This recipe makes two 20cm sponges that you sandwich together. To make one sponge change the servings to 6 slices.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Tea Time

Cuisine: Gluten Free

Keyword: Carrot, Easy, Simple

Servings: slices

Calories: 394kcal

Author: Glutarama

Ingredients

300 g gluten free self raising flour
250 g soft dark brown sugar
1 tsp cinnamon
1 tsp nutmeg
100 ml oil (I use vegetable or sunflower)
4 egg(s)
250 g finely grated carrots approx. 2 large carrots
400 g crushed pineapple drained (keep the juice)

Frosting

60 g butter softened
60 g cream cheese
200 g icing/confectioners sugar
1 tsp pineapple juice
1 tsp vanilla extract

Metric - US Customary

Instructions

Add all the dry ingredients to a large bowl and stir with a whisk to combine
Next add the wet ingredients; the oil, eggs, pineapple, carrots and get stuck in and stir with a big wooden spoon - that's it!
The mixture will be very wet and sloppy, don't fear, it's supposed to be like that.
Pour into two prepared round cake tins (it works out approx. 700g mixture per tin) and bake in an oven on 180°C | 160°C fan | 350°F | Gas 4 for 35mins.
Once the cake has a soft bounce to the touch and a wooden toothpick comes out clean you can remove from the oven. Wait for cake to completely cool.

To make the icing

To make icing add all the ingredients to a bowl and beat until smooth and creamy.
Using half the icing spread over one cake, then sandwich both sponges together and use the remaining icing to spread over the top of the cake.
On this occasion I decorated with some crushed pecans, it's entirely up to you what you decorate the top of the cake with.

Nutrition