I’d first baked this Carrot Cake back in 2012 for my Mum and Sisters birthday and was featured on my other blog; The Gluten Free Student Cookbook. Carrot cake is a firm favourite in my family but I always assumed it was difficult to make and a bit of a ‘faff’ which is why I avoided making a gluten free one. I also couldn’t decide what ‘style’ of Carrot Cake I wanted to bake; a three tiered cake, a double cake with butter icing in between or a cake covered all over in frosting. As I wasn’t confident in my cake baking skills I decided on a single tiered carrot cake, with a single layer of frosting.
Also, this easy carrot cake can also be changed to suit those with a dairy intolerance as the main body of the cake does not require butter. However, as the frosting requires both cream cheese and butter, you will need to find an alternative recipe for dairy free frosting.
This carrot cake recipe is easy to make, especially for a cake novice like myself. Due to it’s simplicity, it allows you to ‘tweak’ it to your liking by adding other ingredients such as raisins and chia seeds or duplicate the ingredients to make a two tiered cake with frosting in between. Also, as mentioned above, the cake itself does not require butter and is suitable for those with a dairy intolerance. However, you will need to change the frosting as it requires both cream cheese and butter. 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].
Although this recipe asks for 175g Light Muscovado Sugar, you can also use any other sugar such as caster sugar or brown sugar. However, I do recommend using muscovado sugar as it gives it a lovely rich taste. You can find muscovado sugar in all supermarkets either by the ‘baking aisle’ or by the sugar.
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]
- Pre-heat the oven to 180°c
- Using a cheese grater, grate the Carrots and put aside for later
- In a mixing bowl, add the 3 eggs and whisk until it’s frothy
- Add the Muscovado Sugar and Vegetable Oil into the whisked eggs and continue to mix together
- Sieve the Gluten Free Self Raising Flour and Baking Soda into the mixing bowl and continue to mix until well combined
- Add the Walnuts peices and the grated Carrot into the mixture
- Generously grease a cake tin [or use greaseproof paper] and pour the Carrot Cake mixture in
- Pop the cake in the oven and bake for 30/35 minutes
- Once baked, insert a butter knife into the centre of the cake. The cake is ready if the knife comes out clean
- Leave the cake in the cake tin and leave to cool on a wire rack for 5 /10 minutes
- Remove the cake from the cake tin and leave to cool on the wire rack.
- 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.
- 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