Go Back
+ servings
carrot loaf cake with cream cheese frosting topped with chopped walnuts sitting on a chopping board with grated carrot at the side

Easy Gluten free Carrot Cake Recipe

How to make Gluten free carrot cake. This recipe for 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.
5 from 11 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: carrot loaf cake, easy carrot cake recipe, gluten free
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 10 Slices
Calories: 612kcal

Nutritional information is meant as a guideline and all information is approximate.

Author: Amanda

Equipment

  • Loaf baking tin 8 x 4½

Ingredients

Cake

  • 240 ml vegetable oil or melted butter if preferred
  • 140 grams Self Raising Flour (Gluten Free)  To make self raising flour at home by mixing 2 teaspoons of baking powder with every 125 grams of Gluten free All purpose flour (Plain flour in the UK).
  • 100 grams Granulated Sugar
  • 100 grams Carrots (grated)
  • 2 Eggs
  • 1 teaspoon Baking powder
  • 1 teaspoon Cinnamon
  • ½ teaspoon Bicarbonate of soda
  • ½ teaspoon Vanilla extract
  • ¼ teaspoon All Spice
  • ¼ teaspoon Nutmeg
  • pinch salt

Cream Cheese Frosting

  • 400 grams Icing sugar (sieved)
  • 180 grams Cream Cheese (Use dairy free alternative if required)
  • 90 grams Butter (Room temperature) (Use dairy free alternative if required)
  • 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

Serving: 1Serving | Calories: 612kcal | Carbohydrates: 44.1g | Protein: 4.4g | Fat: 47.5g | Saturated Fat: 18.1g | Polyunsaturated Fat: 10.3g | Monounsaturated Fat: 15.9g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 315mg | Potassium: 88.1mg | Fiber: 0.4g | Sugar: 31.6g

Disclaimer

Nutritional information is meant as a guideline and is always an approximate calculation. Recipes may include information of various products used. It is your responsibility to check that ingredients you use when making a recipe are gluten free.