I’m Back & Gluten Free Carrot Cake!

What up homies! I’m back!

After taking some time off from the blogosphere and twitter due to my mum being very poorly [I’ve explained more about that in my last blog post here ], I’ve decided to come back to blogging as she’s finally back home. Although she’s still poorly and I will still be here to look after her, I feel it’s ready for me to come back and start blogging again!

I also want to thank all of you for my lovely DM’s, emails, tweets and messages during that time. It really means the world to me that me, my mum and family have been in your thoughts. I’m really lucky to have such amazing and supportive friends, in and out of the gluten free community! Honestly, it meant an awful lot to me!

It’s been really strange not blogging for 3/4 weeks as you all know that I usually try and blog every day, but  since being away from it I do feel a little out of ‘the loop’. I suppose the only way to get back into ‘the loop’ is to just jump right into blogging easy gluten free recipes….

So, I thought now would be the perfect opportunity to blog my easy, yet delicious, gluten free carrot cake recipe that I made my mum and sister for their birthday!

Ingredients:

 

  • 3 Eggs
  • 175g Brown Sugar [I used Muscovado Sugar -‘oo err’- but I’m pretty sure any brown sugar will do!]
  • 175ml Vegetable Oil
  • 175g Gluten Free Self Raising Flour [ I used Doves as it contains Xanthan Gum]
  • 1 teaspoon of Gluten Free Baking Soda
  • 1 teaspoon Ground Cinnamon [optional]
  • 140g Carrots [peeled and grated]
  • 50g Walnuts [chopped]

For the Frosting: 

  • 250g Cream Cheese [brought to room temperature]
  • 50g Butter [brought to room temperature]
  • 1 teaspoon of Vanilla Extract
  • 275g Icing Sugar

Method:

 

  1. Pre-Heat Oven to 180°c
  2. In  a bowl, add the 3  Eggs and using a hand mixer whisk the eggs until frothy [I got an awesome and cheap one from Wilkinsons for £4.99! – bargain!] 
  3. Add the Brown Sugar and whisk again until well combined 
  4. Add the Vegetable Oil and whisk again! 
  5. Sift the Gluten Free Self Raising Flour, Gluten Free Baking Soda and Ground Cinnamon and mix together 
  6. Now add the Carrots, Walnuts and mix together with a spoon until they’re all mixed together 
  7. Generously grease a cake tin ]or use greaseproof paper] and pour the Carrot Cake mixture in 
  8. Pop in the oven and cook for 30/35 minutes [when baked, if you insert a toothpick/fork into the cake, if it comes out clean – the cakes ready!] 
  9. Leave the Cake in the cake tin and pop on a wire rack for 5 /10 minutes.
  10. Then take out of the cake tin on the wire rack and let it cool fully before icing!
  11. In a separate bowl, add the Cream Cheese, Butter and using the hand whisk, whisk together until creamy 
  12. Add the Vanilla Extract and then sift the Icing Sugar and mix together with a spoon [I used the hand whisk and the Icing Sugar went EVERYWHERE!] 
  13. Now pop onto of your Carrot Cake and spread with a knife or spoon! 
  14. Sprinkle on some Walnut Halves for decoration and admire your Gluten Free Carrot Cake! 

 


13 comments

  1. First time checking out your site. Am making gluten free carrot cake for my coeliac fiance. Has worked a treat! Looks gorgeous 🙂 Xx

    1. hey helen!
      sorry for the late reply, it doesn’t seem to notify me when I have comments for some reason!
      Really glad to know you like the look of the carrot cake 🙂 did you make it for your coeliac fiancé? 🙂 xxx

  2. Oooh, this looks great, I’ve been looking for a simple GF carrot cake recipe to try, can’t wait.
    BTW, I think Doves Farm only put Xanthan gum in their Bread flour. Their all-purpose Plain or S-R flours don’t contain it, and for something like muffins or a cake, it’s not really needed.

    1. hey Louise 😀
      Thank you so much 🙂 I was a little apprehensive at first thinking the carrot cake wouldn’t come out right, but it came out tasting amazing! You’ll have to let me know how it goes for you when you get round to baking it!
      I don’t know if Doves have changed their ingredients as both my Doves Plain and SR flour contain Xanthan Gum [it’s mentioned at the end of the ingredient list]

  3. Hey Saara!

    So glad you are back! I have been thinking of you and your family! My mum went through a period of serious illness four years ago so I know what it’s like.

    With regard to Domino’s I cant help but think, what’s the point??? If they are going to do something, they should do it properly in my view!!

    All the best to you,

    Helen

    1. Hey Helen!

      I’m sorry to hear that your mum also went through a period of serious ill health 🙁 I hope she’s doing a lot better now.
      Sadly the day I finally got round to posting this blog, my grandad [my mums dad] passed away, which was unexpected 🙁 So it’s seems like one thing after the other at the moment. Hopefully this means that’s it with the bad luck 🙂

      Oh gosh I couldn’t agree with you more regarding Dominos! Why go into so much trouble providing gluten free pizza when the ones who would benefit from it – can’t even have it! It’s the same with Pizza Hut n Australia. They provide a gluten free base BUT most of their toppings contain wheat! x

  4. I am currently following the low-fod map diet and believe that I have an allergy to wheat, my sister offered to bake me this cake to try as carrot cake has always been my favorite and I have to say this cake tasted much better than many I have previously bought.

  5. Just going to bake this and it says baking soda. Is it bicarbonate of soda or baking powder ? I am going with bicarbonate,and also got no walnuts so using pecans. Wish me luck !!

  6. Just about to make this for the 5th time to take to my Yoga for Women’s Health & Wellbeing morning on Saturday. Had a change last time and made energy balls, but there was almost a riot (!) ….so….your lovely Carrot Cake will be back by popular demand this weekend!

    1. Hey Clare! Thank you for such a lovely comment
      So glad you like the carrot cake and its popular 🙂 I haven’t made it for a while now, but might have to bake one this weekend!

  7. Hi, just wondering if this recipe would work in one of those giant Cupcake tins and with vanilla buttercream rather than cheese cream?

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