Gluten- Free Carrot Cake Recipe

As promised (for those of you who follow me on Twitter) here is my recipe for carrot cake. Actually, PRIZE- WINNING carrot cake, because this cake won a rosette at a Shotgun and Chelsea Bun Club event last weekend.

When I have made cake with gluten free flour before it has been a bit disgusting; really dry and with a weird texture. I used to bake all the time (ask anyone who worked with me at the veterinary centre) and so this discovery was a little upsetting. Anyway I found a recipe online and adapted it to my needs. It would obviously work with wheat flour too, just use a little bit more/cut back on the butter and carrot, as gluten- free flour needs more moisture than normal flour.

The measures are in mugs because my housemate doesn’t have a set of scales (he’s a man and not the baking kind) and I bought a set and never bought batteries to go with them. The mug I used was a standard coffee mug. The cake tin was a normal cake tin.

Here goes!



For the sponge:

2 mugs gluten- free flour (I used Doves Farm Self- Raising)

1 mug white sugar

1 mug brown sugar

3 eggs

1.5 mugs butter

1 tbsp cinnamon

1 tbsp vanilla extract

1.5 mugs grated carrot (the ones I used were rather, er, ripe)

For the cream cheese icing:

1 pot Philadelphia

4 tsbp butter

Icing sugar: roughly 2 mugs but adjust to required thickness


  1. Preheat the oven to around 190 celsius. I have never cooked cakes in an Aga as our at home is about fifty and can’t be trusted, so this recipe is for an oven (if you have a student house with an Aga I HATE YOU).
  2. Mix together the sugar and the butter until thoroughly er, mixed.
  3. Add the eggs and mix together.
  4. Tip in the grated carrot and give it a good stir.
  5. Sieve in the flour and cinnamon and add the vanilla essence. Mix until a cake batter forms.
  6. Slap the mixture into cake tins and bake until the top springs back when lightly pressed.
  7. Put the cake aside to cool while you make the icing.
  8. Icing: stir together the cream cheese and butter.
  9. Sieve in the icing sugar bit by bit. Routinely check the taste and consistency.
  10. Once the sponge is cold stick the two halves together with the icing and add a layer on top.
  11. Garnish with walnuts if you like that sort of thing.
  12. Eat it all.


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