Carrot Cake

This cake is free from Gluten and Dairy. HOWEVER, I haven't made a 'healthier version' or replaced the sugar with a syrup of some kind (Which is still sugar BTW).

I made this cake for my friends birthday so I made sure that we kept in the sugar and fat, because if you can't eat sugary fatty cake on your birthday, when can you?!

The topping is a really simple butter cream with added cinnamon and topped with nuts. Something you can always use on cupcakes. 

Speaking of cupcakes, you could always separate the mixture into little cupcake cases and make carrot cake cup cakes! 


For the Cake:
250g Grated Carrot
160g Caster Sugar
125g Raisins 
2 Large Eggs 
145g Dairy Free Unsalted Butter 
200g Gluten Free Self Raising Flour 
1 Tsp Cinnamon 
1 Tsp Baking Powder 
75g Chopped Nuts (50g for the cake, 25g for the topping) 

For the Icing: 
65g Dairy Free Butter 
150g Icing Sugar 
3 Tsp Cinnamon


  1. Pre-heat the oven to 160 degrees. 
  2. Melt the butter slightly in the microwave then beat together with the sugar until it has a creamy texture. 
  3. Stir in the raisins, carrot, cinnamon, nuts, baking powder and egg and mix. 
  4. Sieve in the flour and fold into the mixture.
  5. Line a loaf tin with greaseproof baking paper and pour the mixture in. 
  6. Cook for about 50-55 minutes and check if it is done by putting a skewer through the cake and it coming out clean. 
  7. Allow it cool before removing it from the tin.
  8. For the icing, mix the butter in a bowl until it is soft and sieve in the icing sugar and cinnamon. Stir until it has a creamy texture. 
  9. When the cake is completely cool throughout, spread the icing sugar on top. Add on the remainder of the chopped nuts. 

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