Description
It’s a soft, spiced carrot cake made with gluten-free ingredients, sweetened naturally, and finished with a classic cream cheese frosting. This recipe combines nutrition and indulgence in one delightful slice.
Ingredients
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- 250g carrots, peeled and grated
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- 150g gluten-free self-raising flour
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- 100g ground almonds
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- 1 tsp ground cinnamon
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- ½ tsp ground nutmeg
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- ½ tsp ground ginger
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- 175g light brown sugar
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- 3 large eggs
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- 125ml vegetable oil
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- Zest of 1 orange
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- 50g raisins or sultanas
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- 50g chopped walnuts (optional)
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- 1 tsp baking powder
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- ½ tsp salt
For the cream cheese frosting:
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- 200g cream cheese
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- 100g unsalted butter, softened
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- 100g icing sugar
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- 1 tsp vanilla extract
Instructions
Grease and line a 20cm round cake tin with baking paper. Preheat your oven to 180°C (350°F).
In a large bowl, combine gluten-free flour, ground almonds, cinnamon, nutmeg, ginger, baking powder, and salt.
In another bowl, whisk together eggs, brown sugar, and vegetable oil until smooth. Stir in orange zest.
Gradually fold the dry ingredients into the wet mixture. Then add grated carrots, raisins, and chopped walnuts if using. Mix gently until combined.
Pour the batter into the prepared tin. Bake for 45–50 minutes or until a toothpick comes out clean. Let it cool in the tin for 10 minutes, then transfer to a wire rack.
Beat cream cheese, butter, icing sugar, and vanilla extract until smooth and fluffy.
Once the cake is fully cooled, spread the frosting evenly on top. Slice and enjoy.