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4.86 from 7 votes

Carrot Cake

Prep Time15 minutes
Cook Time30 minutes
Servings: 12 slices

Ingredients

For the cake

  • 225 g gluten free plain flour
  • 1/4 teaspoon xanthan gum (omit if your flour blend already contains this)
  • 1.5 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 225 g light brown sugar
  • 50 g raisins
  • 50 g walnuts (finely chopped)
  • 150 g grated carrot
  • 3 medium eggs
  • 175 ml vegetable oil
  • 1 teaspoon vanilla extract

For the buttercream/topping

  • 160 g dairy free butter block
  • 320 g icing sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dairy free milk
  • Handful of walnuts or carrot decorations for topping

Instructions

Make the cake

  • Preheat your oven to 180°C and line two 8" round springform cake tins with baking paper.
  • In a large bowl, mix plain flour, xanthan gum, baking powder, bicarbonate of soda, salt, cinnamon, ginger and mixed spice. Add light brown sugar, raisins, walnuts, and carrot and mix until combined.
  • In a medium bowl, whisk eggs, vegetable oil, and vanilla extract, then add the wet ingredients to the dry mixture. Stir until fully combined.
  • Divide the mixture equally between the 2 prepared cake tins and bake for 30 minutes or until a skewer inserted in the centre comes out clean. Let cool for 1 hour.

Make the buttercream and assemble

  • In a medium bowl, beat the butter with an electric mixer on a medium speed until soft. Gradually add icing sugar, continuing to beat for up to 5 minutes until combined and creamy. Add vanilla and dairy free milk and whisk again.
  • Sandwich the cakes together with buttercream and spread a layer on top. Decorate as you please and store in an airtight container for up to 5 days.