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Gluten-Free Carrot Cake Loaf

Check out this gorgeous carrot cake for a delicious taste of Spring courtesy of @beckyexcell, expert in gluten-free baked delights. A moist, fluffy cake containing a good helping of veggies, this is a fantastic recipe perfect for experimenting with the widest range of fresh ingredients. Whether you choose to enjoy it with or without icing, it makes the most perfect afternoon treat.

  • Preparation time:
  • Cooking time:
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What you'll need

  • 3 eggs
  • Green and orange food colouring gel
  • 1tsp ground cinnamon
  • 150ml vegetable oil
  • 300g cream cheese (ensure it’s full fat, not low fat)
  • 50g chopped pecans, walnuts or raisins (optional)
  • 1tsp vanilla extract
  • ½tsp ground ginger
  • 150g icing sugar
  • 1tsp bicarbonate of soda
  • Zest of 1 orange
  • 150g butter, softened
  • 200g gluten free self raising flour
  • 175g light brown sugar
  • 175g – 200g grated carrot

How to make

  1. Preheat your oven to 160C Fan / 180C and prepare a 2lb loaf tin with non stick baking paper.
  2. To a large mixing bowl add your oil, light brown sugar and eggs. Mix together until well combined.
  3. Add your gluten free self raising flour, bicarbonate of soda, cinnamon and ginger. Gently fold these in to the mixture.
  4. Next add your orange zest and grated carrot (at this stage you could add walnuts, pecans or raisins if you like. Fold them into the mixture so evenly dispersed.
  5. Spoon your mixture into your prepared loaf tin and place in the oven for about 50-55 minutes until well risen and golden. Check that the cake is cooked by sticking a skewer into the centre – if it comes out clean, then it’s done. Allow to cool in the tin for around 15 minutes before transferring to a cooling rack to cool completely.
  6. To make your cream cheese icing, mix your softened butter in a stand mixer or with an electric hand mixer on a medium speed for 5 minutes or until pale. Add your icing sugar in two stages and beat for about 3 minutes between each.
  7. Add in your cream cheese and vanilla and beat for 2–3 more minutes until well combined, and the icing is light and fluffy, without lumps. Place in the fridge to chill briefly until you need it.
  8. Once your cake has cooled cover the top in the cream cheese frosting. Leave a few spoonfuls to one side and put them into two separate bowls. Add green food colouring to one bowl and orange to the other and mix it in. Then place your coloured cream cheese into two separate piping bags. Carefully pipe little carrots onto the icing at random.
  9. Slice and enjoy! Tip: remember to keep this cake in the fridge due to its icing.

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