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Gluten Free Carrot Cake on Rachel Wells Food

Gluten Free Carrot Cake

A wonderfully spiced cake with a majestic three layers and tasty cream cheese frosting
Course Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Rachel Wells


For the cake

  • 300 g soft light brown sugar
  • 3 eggs
  • 300 ml sunflower oil
  • 300 g gluten free plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 300 g peeled and grated carrots

For the cream cheese frosting

  • 300 g icing sugar
  • 50 g unsalted butter room temperature
  • 125 g cold cream cheese


For the cake

  1. Preheat the oven to 170C/325F/Gas Mark 3. Grease and line 3 x 20cm cake tins.

  2. Blend the sugar, eggs and oil in a bowl - I use my trusty Kenwood Chef with the beater attachment - and don't worry, it will look slightly split at this stage!

  3. Carefully add all the dry ingredients and mix well for a few more minutes.

  4. Stir in the grated carrot and mix well and divide the mixture into the three tins.

  5. Bake for 20-25 minutes, until the cake begins to come away from the side of the tin.

  6. Leave the cakes to cool slightly in the tins, then turn them out and leave them to cool completely.

For the cream cheese frosting

  1. Blend all of the ingredients together for at least 5 minutes, but take care not to over beat or the mixture will go runny!

  2. When the cakes have cooled, sandwich them together with the frosting and carefully dust over some ground cinnamon. Delicious!