Gluten free Carrot Loaf Cake

5 from 11 votes

This Gluten free carrot loaf cake is so moist and easy to make. It tastes delicious topped with beautiful velvety cream cheese frosting. You won't believe it's gluten free.

Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: Slices

Calories: 612kcal

Author: Amanda

Equipment

Loaf baking tin 8 x 4½

Ingredients

Cake

240 ml Vegetable oil
140 grams Gluten free self raising flour
100 grams Granulated Sugar
100 grams Carrots (grated)
2 Large Eggs Room temperature
1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
1 teaspoon Ground cinnamon
½ teaspoon Bicarbonate of soda
½ teaspoon Vanilla extract
¼ teaspoon Ground all Spice
¼ teaspoon Ground nutmeg
¼ teaspoon salt

Cream Cheese Frosting

400 grams Powdered sugar (sieved)
180 grams Full fat cream cheese I used Philadelphia cream cheese.
90 grams Butter (Room temperature)
½ teaspoon Vanilla extract
Desired topping such as crushed walnuts/decorations

Instructions

Cake

Preheat Oven to 170°c/325°F/Gas mark 3
Prepare cake tin with baking paper
Whisk all wet ingredients together until combined. Then add carrot to wet ingredients.
Mix all dry ingredients together in a large bowl. Then combine wet and dry ingredients together until combined.
Transfer to prepared baking tin and spread evenly. Then place in oven. Bake for 50-60 minutes. Do not open oven during baking time as you do not want to lose any heat from the oven.
Check with a skewer and if it comes out clean the cake is ready. place on cooling rack and leave in tin until cool.

Cream Cheese Frosting

Beat Cream cheese and butter together until light and fluffy.
Add icing sugar one cup at a time whisking between cups until fully combined.
Add Vanilla and whisk until light and fluffy (I recommend electric whisk for around 5 minutes)
Place frosting in the fridge for at least 30 minutes before icing on cake as this will make it easier to spread. Then decorate with your desired topping.

Notes

NOTE: Always check that all your ingredients are gluten free. Some cake decorations may contain gluten.

STORAGE: This can be stored in an airtight container in the fridge for you to enjoy for up to 5 days. I recommend you remove it from the fridge an hour before eating. Allow the cake and frosting to come to room temperature.

FREEZING: The sponge can be frozen in a freezer safe container for up to 3 months. Then add icing once defrosted.

BAKING TIN: In this recipe, I used 8 x 4 ½ loaf tin.

Nutrition