Tag Archives: easy gluten free carrot cake recipe

[RECIPE] MY EASY GLUTEN FREE CARROT CAKE

As it’s National Carrot Day today (seems to be a national day for just anything these days!) I thought I would share with you my easy and simple gluten free Carrot Cake recipe! As the main body of the cake does not contain any dairy ingredients, it can be easily made dairy free by changing the ingredients in the frosting. There are some dairy free carrot cake frosting recipes that simply involve icing sugar mixed with water [here] but for those who enjoy a creamier frosting, some people mix icing sugar with vanilla essence and dairy free butter [here].

Carrot Cake 1

INGREDIENTS – [FOR THE CAKE]

  •  140g grated Carrot [this usually eqautes to 1 large carrot]
  • 3 medium free range Eggs
  • 175g Muscovado Sugar [Light]
  • 175ml Vegetable Oil
  • 175g Gluten Free Self Raising Flour
  • 1 teaspoon of Gluten Free Baking Soda
  • 50g  Walnuts [broken into small pieces]

METHOD

  1. Pre-heat the oven to 180°c
  2. Using a cheese grater, grate the Carrots and put aside for later
  3. In a mixing bowl, add the 3 eggs and whisk until it’s frothy
  4. Add the Muscovado Sugar and Vegetable Oil into the whisked eggs and continue to mix together
  5. Sieve the Gluten Free Self Raising Flour and Baking Power into the mixing bowl and continue to mix until well combined
  6. Add the Walnuts peices and the grated Carrot into the mixture
  7. Generously grease a cake tin [or use greaseproof paper] and pour the Carrot Cake mixture in
  8. Pop the cake in the oven and bake for 30/35 minutes
  9. Once baked, insert a butter knife into the centre of the cake. The cake is ready if the knife comes on clean
  10. Leave the cake in the cake tin and leave to cool on a wire rack for 5 /10 minutes
  11. Remove the cake from the cake tin and leave to cool on the wire rack.
  12. Refrain from adding the icing or the frosting until the cake has cooled down.

INGREDIENTS – [FOR THE FROSTING]

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

Although the frosting for the carrot cake is quite easy to make, I have been using Betty Crocker Vanilla Buttercream for the frosting instead and it tastes just as good. You can find the Betty Crocker range in all major supermarkets in the baking aisle. However below, is the step by step instructions to make your own carrot cake frosting. Also, feel free to omit or replace ingredients to make the frosting dairy free. 

METHOD

  • Whilst the cake is in the oven, add the Cream Cheese and Butter in a separate bowl, and mix together until the mix has become quite creamy
  • Add the Icing Sugar and Vanilla Extract to the bowl and mix together.
  • Once the cake has cooled, use a cake palette knife [I often use the back of a spoon] and generously spread the frosting on cake

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!