Gluten Free Carrot Cake

My sister is running a community coffee shop for a week and I was bemoaning the fact that as someone following a gluten free diet, coffee shops are pretty much no-go areas. There is never anything that I can eat. So I offered one of my cake recipes.

This is one of my favourite recipes, and I usually make it sugar free too by substituting sugar for sweetener and maple syrup for date syrup. The yoghurt can also be omitted and replaced with 50mls more oil for a dairy free option.

Before handing over the recipe – I thought I would make sure it was as good as I could get it. I made the batter and popped it in the oven – only for us to have a power cut 10 minutes later.

Fortunately it only lasted a few minutes and although the cake was a little denser than usual it tasted as good.

I hope the punters in my sisters coffee shop this week enjoy it as much as I am!

(This cake is nice and moist and will keep for 2-3 days. If it lasts that long!!)

glutenfreecarrot cake3

Gluten Free Carrot Cake


  • 2 to 3 large carrots, (250g), finely grated
  • 1 apple, grated
  • 100g ground almond meal
  • 80g buckwheat flour
  • 100mls vegetable oil
  • 100g natural yoghurt
  • 3 eggs
  • 70g brown sugar (plus extra for dusting)
  • 4 tbs maple syrup
  • 3 1/4 teaspoons baking powder
  • 1/2 ground nutmeg
  • 1 1/2 tsp ginger
  • 2 tsp mixed spice
  • 2 tsp vanilla extract
  • Juice of half an orange
  • Zest of one orange
  • Zest of one Lemon
  • pinch of salt
  • 2 tbs desiccated coconut
  • 3 tbs raisins or sultanas
  • 2 tbs chopped walnuts
  • 2 tsp apple cider vinegar

For the frosting:

  • 200g icing sugar
  • 70g butter
  • Juice of half a lemon
  • 1 tsp ground ginger


Preheat the oven to 210°C/190C fan oven
Butter a cake pan with removable bottom and “flour” it with the extra brown sugar
Beat the eggs till light and frothy, add the grated carrots and apple, fruit zest, almond meal and buckwheat flour and mix well.
Add the oil, yoghurt, maple syrup, sugar, orange juice, vanilla extract and spices. Mix well
Mix in the baking powder, salt and apple cider vinegar
Stir in the coconut, raisins and walnuts. The batter will be fairly liquid.
Pour the batter into the prepared tin and bake in the middle of the oven for 35-40 minutes, or until a skewer comes out clean
Wait 5 minutes before removing the sides of the cake tin

For the frosting :

Mix together all the ingredients until smooth
Once the cake has cooled, spread the frosting over the top and decorate with whole walnut halves.

gluten free carrot cake

3 comments on “Gluten Free Carrot Cake

  1. Pingback: Some Great Gluten Free Recipes… | Recipe Reblog

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